Slow roasting a shoulder of lamb is ideal for gatherings because it can be prepared in advance and left to cook slowly in the oven. This allows you to relax and enjoy entertaining without constant monitoring. Plus, the dish is forgiving—if it cooks for an hour longer than planned, it will still turn out delicious.
Serves 6
2 onions, peeled and sliced
4 sprigs of rosemary
4 sprigs of thyme
1.5kg - 2kg A shoulder of lamb
A bulb of garlic, cut in half through the middle
Salt and pepper, as needed
Preparation Time: 5 minutes. Cooking Time: 5 hours 45 minutes.
1. Line a deep roasting tin with Bake-o-Glide and place the sliced onions and herbs on the bottom.
2. Season the lamb with salt and pepper and place on top of the onions and herbs. Tuck the garlic bulb halves under each end of the lamb.
3. To roast: CAST OVEN: Slide the tin onto the third set of runners in the roasting oven or oven on R8 setting and roast for 30-45 minutes until browned. Transfer to the simmering oven or oven on B1 setting on lowest set of runners down for 4-5 hrs to slow roast depending on size. FAN OVEN: preheat to B3/140°C/275°F slow roast for 4-5 hrs depending on size.
4. Check the meat is cooked to your liking before serving.
5. Carve the shoulder by cutting along the central bone and under each of the pieces on the top of the shoulder, set them aside.
6. Turn the shoulder over and cut the piece of meat off in one piece.
7. Slice the three pieces roughly and serve with hot gravy, redcurrant jelly and mint sauce for a traditional roast along with some crispy roast potatoes. Alternatively, pull the cooked lamb with two forks and serve with feta, herbs and flatbreads.
