Mouthwatering roast lamb shoulder
Roast meats, what makes a more nourishing, nutrient dense and delicious meal? Roasting whole joints gives you delicious meat for days, bones to boil for stock and cooking fat that will last for weeks.
Serve with absolutely anything, roast vegetables, salad and more!
- 2kg lamb joint (shoulder or leg)
- 2 cloves crushed garlic
- 8 sprigs fresh rosemary
- Salt and pepper
- 2 brown onions
- Preheat the oven to 170°C.
- Score the fatty side of the lamb with a knife to make a square pattern on the skin (as shown). Brush with the crushed garlic and cover with the rosemary. Season very generously with salt and pepper.
- Wrap the lamb in a large sheet of foil, with the opening at the top where you have scored and seasoned the skin. Cover completely and place in the oven.
- After about two hours peel the brown onions and add them to the roasting dish, whole.
- Cook for 3 hours and then check on the meat. Cut into it and see how well cooked it is. Judge how much longer to give it, depending on how tender you like your meat.
- Once satisfied remove the meat from the oven. Set aside, still in the foil, to rest for about 15 minutes. This will make the meat even more tender.
- Remove the foil and drain all of the lamb fat into a dish. Keep in the fridge as an excellent and very flavoursome cooking fat. It goes well with all varieties of potatoes and parsnips.