A beautifully slow-roasted lamb shoulder, rich in flavour and melt-in-your-mouth tender. Perfect for Sunday roasts or special gatherings, this recipe highlights the excellence of quality Irish lamb.
James Whelan Butchers Slow – Roasted Lamb Shoulder – Printer Friendly Download
Ingredients
- 1.8kg (3.5 lb) lamb shoulder, bone-in
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 onion, quartered (unpeeled)
- 1 head of garlic, halved horizontally
- 3 garlic cloves, sliced into slivers
- 8 sprigs fresh rosemary
- 1 cup water
For the Gravy
- 2 tbsp plain flour
- 2 cups beef broth (or 1 cup red wine + 1 cup water)
- Salt and black pepper, to taste
Method:
- Prepare the Oven: Preheat to 240°C/465°F (220°C fan-forced).
- Season the Lamb: Rub the lamb all over with olive oil, salt, and pepper.
- Infuse with Flavour: Using a sharp knife, make 12 deep incisions in the lamb. Insert slivers of garlic and small sprigs of rosemary into each incision.
- Prepare the Roasting Pan: Place the quartered onion, halved garlic bulb, and remaining rosemary in the base of a roasting pan. Lay the lamb on top and pour the water around it.
- Slow Roast: Cover tightly with a double layer of foil and place in the oven. Reduce the heat to 180°C/350°F (160°C fan) and roast for 3 hours.
- Brown the Lamb: Remove the foil, ensuring there is still some liquid in the pan (add 3/4 cup water if needed). Increase the oven temperature to 220°C/425°F and roast for another 20-30 minutes until the skin is crisp and golden.
- Check Doneness: The meat should easily pull apart with two forks. If not, cover and return to the oven until tender.
- Rest: Transfer the lamb to a plate, loosely cover with foil, and let it rest for at least 20 minutes before serving.
For the Gravy:
- Prepare the Base: Tilt the roasting pan and spoon off excess fat, leaving about 2 tbsp behind.
- Cook the Flour: Place the pan on the stove over medium-high heat. Stir in the flour and cook for 30 seconds.
- Make the Gravy: Gradually add the broth, stirring to combine. Use a potato masher to mash the onion and garlic, ensuring all the flavour is released.
- Simmer: Cook for 1-2 minutes until it thickens slightly. Season with salt and pepper to taste.
- Strain and Serve: Strain the gravy into a jug, pressing out all the juices. Serve alongside the lamb.
Serving Suggestions:
Pair with beef dripping roast potatoes, buttery greens, and a rich red wine for a truly memorable meal.
Enjoy the mastery of slow-roasted perfection, the James Whelan Butchers way.
