Creamy Slow Roasted Shoulder Or Leg Of Lamb Food

SLOW-ROASTED LAMB SHOULDER

Steps:

• Preheat oven to 325°F. Stir together salt, sugar, pepper, and fennel in a small bowl. Rub mixture all over lamb. Place lamb in a large Dutch oven or other ovenproof heavy-bottomed pot and carefully pour in boiling water. Cover, transfer to oven, and bake until lamb is very tender, 3 to 3½ hours.
• Remove pot from oven and uncover. Increase oven temperature to 500°F. Stir brown sugar and ¼ cup of the vinegar into juices around the lamb and return to oven. Roast, uncovered, until lamb is browned and vinegar mixture begins to reduce, about 10 minutes, watching closely to prevent burning.
• Transfer lamb to a rimmed baking sheet. Transfer pot to stovetop and bring vinegar mixture to a boil over medium-high. Cook, occasionally spooning off and discarding fat from surface, until sauce reduces, about 5 minutes. (There should be about ⅔ cup sauce.) Stir in remaining 1 tablespoon vinegar.
• To serve, pull lamb shoulder apart into large pieces and place on a platter. Spoon sauce over top and garnish with parsley.

SLOW-ROASTED LAMB SHOULDER

Steps:

• In a food processor, pulse together the pitted olives, garlic, cured lemon slices, olive oil and herbs to form a rustic paste. Be careful not to overprocess; you want the paste to stay a bit coarse.
• Preheat the oven to 325 degrees F. Open the lamb shoulder up on a cutting board and use a sharp knife to trim and score the flesh. Season the inside with salt. Rub the inside of the lamb with the seasoning paste. Carefully roll the lamb tightly and truss, or tie, with butcher's twine. Season the outside of the roast with salt and pepper. Place the roast on a wire rack set inside a deep roasting pan. Roast the shoulder in the preheated oven for 1 hour 25 minutes.
• After 1 hour 25 minutes, remove the lamb from the oven and check the internal temperature of the roast with a metal probe thermometer the inside should read between 145 and 150 degrees F. If the temperature is lower, return the lamb to the oven and keep cooking until the desired internal temperature is reached.Once the lamb is cooked, set it aside in a warm place to let it rest for at least 15 minutes before slicing and serving. Carefully remove the butcher's twine. With a sharp knife, carve the shoulder into thin slices. Arrange on a serving platter, season with coarse sea salt if you like, and serve immediately.

SLOW-ROASTED SHOULDER OF LAMB

Steps:

• Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
• Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
• Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
• Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
• Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
• Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
• Return the tin of onions and marinating juices to the oven to keep warm.
• Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
• Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
• Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').

SLOW-ROASTED LEG OF LAMB

Steps:

• Preheat oven to 170°C/335°F (standard) or 150°C (fan).
• Place garlic, onion and rosemary in a metal roasting pan.
• Place lamb leg right side up in the pan. (Note 2).
• Sprinkle generously with salt and pepper and rub it inches.
• Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it inches (Video helpful here).
• Drizzle lamb with olive oil. Pour broth and water around the lamb - it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).
• Place in the oven and roast for 4.5 hours. (See Notes for roasting time table).
• Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.
• Return uncovered lamb to oven for a further 45 minutes or until well browned.
• Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 - 1.5 hours).
• For gravy:.
• Use a large spoon to skim off some of the fat from the surface of the liquid.
• Place pan on the stove on medium high. When the liquid bubbles, add flour.
• Use a whisk to mix it in - this may take a few minutes as the liquid reduces.
• Once it looks like sludge (see video), whisk in 1/2 - 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste - I rarely add extra salt.
• Strain gravy into a bowl, pressing juices out of the onion etc.
• Pour gravy into jug.
• Recipe Notes:.
• 1. LAMB CUT: This recipe can be made with a leg or shoulder of lamb. Shoulder has more fat running through it than leg, so you can actually roast it uncovered (here's my Slow Roasted Lamb Shoulder recipe), but this recipe will also work with shoulder. This recipe is designed for lamb leg because it's leaner, so it benefits greatly from slow roasting partially submerged in liquid so it doesn't dry out. Cooking it this way also infuses it with flavour.
• 2. The upper side of the lamb leg has more meat so we want to roast that partially submerged in the liquid for most of the cooking time. The upper side of the lamb is rounder and usually has more fat. The underside has less fat and is more flat.
• 3. TRY THIS WITH Truly Crunchy Roast Potatoes!
• 4. MORE ROAST LAMB: Ultra Tender Slow Cooker Roast Lamb, Slow Roasted Lamb Shoulder, Classic Roast Lamb with Gravy (i.e. it's blushing pink inside) and Slow Roasted GREEK Leg of Lamb (delish lemon garlic flavours!).
• 5. Roasting Times (this cook method is pretty forgiving so round up to determine cook time e.g. if your lamb is 1.8kg, use the 2 kg cook times).

DOUFEU SLOW COOKED SHOULDER OR LEG OF LAMB

Steps:

• Thouroughly season the meat with salt and pepper.
• Heat a very small amount of oil in the base of the Doufeu and use this to seal the meat.
• Put half the rosemary and garlic cloves in the base of the Doufeu, add the meat and put the rest of the rosemary and garlic on top. Pour over the wine and place the carrot and celery on either side of the meat.
• Put the lid on the Doufeu and fill the reservoir with water or ice. You should not need to refill the reservoir, if you do, you have the ring on too high a heat.
• After ten or so minutes, turn the heat down to its lowest setting and leave to cook for at least four hours.
• Once cooked to your satisfaction, remove the meat and other ingredients from the Doufeu. Strain the rich liquid from the bottom of the Doufeu and use to make your delicious gravy.
• The lamb is best served with mashed potatoes and veg of your choice.