SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER
Recipe video above. Lamb shoulder is cheaper, juicier and easier to roast than leg. Infused with rosemary garlic flavours, this is not the sort of roast for carving, just pull the meat off with tongs. Make Crazy Crunchy Roast Potatoes while the lamb is resting!
Provided by Nagi | RecipeTin Eats
Time 3h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 240°C/465°F (220°C fan forced).
- Rub the lamb with the olive oil, salt and pepper.
- Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
- Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
- Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
- Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
- Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
- Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
- Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
- Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
- Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!
Nutrition Facts : ServingSize 398 g, Calories 575 kcal
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
SLOW COOKED LAMB SHOULDER WITH BALSAMIC, GARLIC, & ROSEMARY
There are few things more cozy & comforting than Slow Cooked Lamb Shoulder with Balsamic, Rosemary, & Garlic! This is a longtime PWWB favorite, loved equally for its flavor & its ease. Naturally hearty & rich lamb shoulder makes for the perfect pair against the punchy brightness of aged balsamic & full-flavored aromatic quality of garlic & fresh rosemary, while the littlest bit of pure maple syrup adds natural sweetness to help counterbalance any gaminess in the lamb. If the flavor of lamb is new-to-you, this recipe is a great starting point for cooking with lamb at home. Simply layer everything together in your slow cooker or Crockpot & let it slowly cook for a few hours until the lamb shoulder is succulent, full-flavored, & fall-apart tender. From there, it's ready to serve piled atop cozy carbs with roasted veggies or stuffed into a bun for the ultimate pulled lamb sandwich. (While I love using a slow cooker/Crockpot for ease, you can also prep this recipe on the stovetop or in the oven with a Dutch oven or make it in your Instant Pot - check the Recipe Notes, below, for full instructions.) This recipe yields a lot of shredded lamb shoulder, so be sure to refer to the Recipe Notes, below, for Storage & Freezing instructions!
Provided by Jess Larson
Categories Main Dishes
Time 8h30m
Number Of Ingredients 9
Steps:
- Place the lamb shoulder in a slow cooker. If your roast has a fat cap, make sure the fat cap is at the top, facing you, so all the juices melt and flow down through the meat as the lamb slowly cooks. Arrange the sliced onion around the lamb roast. Top with the garlic, rosemary, & bay leaf, seasoning with 1 ½ teaspoons kosher salt & ½ teaspoon ground black pepper. Pour the aged balsamic vinegar, beef stock, & pure maple syrup over top.
- Transfer the lamb to a cutting board or plate. Use 2 forks or a pair of tongs to shred the lamb into bite-sized pieces (as chunky or fine as you'd like). Set aside. Drain off excess fat from the juices in the slow cooker, as desired - I find this is most easily done by pouring the juices into a liquid measure & spooning off excess fat into a bowl or jar to discard later. Add the lamb, and the cooking juices, back into the slow cooker. Stir to combine. Turn the slow cooker on its high setting, with the cover removed. Let everything simmer and combine for 5-10 minutes, allowing the lamb to absorb some of the excess liquid.
Nutrition Facts : Calories 304 calories, Sugar 9.9 g, Sodium 239.3 mg, Fat 11.6 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 12.8 g, Fiber 0.5 g, Protein 34.1 g, Cholesterol 112.5 mg
LAMB IN THE SLOW COOKER
We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.
Provided by Carol Foster
Categories Meat and Poultry Recipes Lamb
Time 8h55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
- Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
- Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
- Slice roast thinly and serve with gravy.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g
TUSCAN POT-ROASTED SHOULDER OF LAMB (CROCK POT)
From the cookbook "making the most of your slow cooker". I am putting this here for safe keeping as i borrowed this book from my local library. The image looks fabulous - lamb falling off the bone with beans.
Provided by cookingpompom
Categories European
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large frying pan and brown the lamb on al sides. Remove and stand until cool enough to handle.
- While the lamb is cooling - add the bacon,onion, carrot and celery to the empty pan and cook until soft, transfer to the base of your croc pot. Add the red wine to the croc pot too.
- Add the stock and tomatoes to the pot and season to your liking. Add the thyme and bayleaves submerging them in liquid.
- Chop the garlic into quarters length ways. Make 12 deep incisions (use a paring knife) all over the lamb. Push a small peice of garlic and small spring of rosemary into each incision.
- Place the lamb on top of the liquid in the croc pot. Plce the lid on top and cook on high for 4 hours.
- Lift the lamb out of the pot and stir the beans into the remaining liquid. Return the lamb and dook for a further 1- 2 hours, or until the lamb is cooked and tender.
- Remove the lamb from the croc pot and place on a plate and cover with foil for 10 minutes to let rest.
- Remove the string from the lamb and carve the meat into thick slices. Remove the thyme and bay leaves from the pot. Carefully spoon off any fat from the remaining vegetables and liquid.
- Spoon the vegetables and beans onto a warm serving plate, arrange the lamb over the top.
- Serve with potatoes and crusty bread.
Nutrition Facts : Calories 919.5, Fat 65, SaturatedFat 26.5, Cholesterol 193, Sodium 358.4, Carbohydrate 26, Fiber 6.4, Sugar 4.7, Protein 51.4
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- If the shoulder doesn’t fit in the slow cooker, you will have to divide it at the joint. Trim all excess fat from meat, I do trim a lot of it and I also remove the thick layer of fat on top. Rub well with salt, pepper and dried rosemary. If using fresh rosemary, leave out the dried one.
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