{"id":10175,"date":"2025-02-11T14:45:35","date_gmt":"2025-02-11T13:45:35","guid":{"rendered":"https:\/\/www.jameswhelanbutchers.com\/info\/?p=10175"},"modified":"2025-02-11T14:52:36","modified_gmt":"2025-02-11T13:52:36","slug":"james-whelan-butchers-slow-roasted-lamb-shoulder","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/10175\/james-whelan-butchers-slow-roasted-lamb-shoulder\/","title":{"rendered":"James Whelan Butchers Slow &#8211; Roasted Lamb Shoulder"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2025\/02\/Lamb-shoulder-500-292x500.jpg\" alt=\"Lamb Shoulder recipe\" width=\"292\" height=\"500\" class=\"alignleft size-large wp-image-10176\" srcset=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2025\/02\/Lamb-shoulder-500-292x500.jpg 292w, https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2025\/02\/Lamb-shoulder-500-175x300.jpg 175w, https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2025\/02\/Lamb-shoulder-500-300x513.jpg 300w, https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2025\/02\/Lamb-shoulder-500.jpg 500w\" sizes=\"(max-width: 292px) 100vw, 292px\" \/><br \/>\nA 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.<\/p>\n<p><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2025\/02\/James-Whelan-Butchers-Slow-Roasted-Lamb-Shoulder.pdf\">James Whelan Butchers Slow &#8211; Roasted Lamb Shoulder &#8211; Printer Friendly Download<\/a><\/strong><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li><span style=\"font-size: 13px;\">1.8kg (3.5 lb) <a href=\"\/proddetail.php?prod=8998\">lamb shoulder<\/a>, bone-in<\/span><\/li>\n<li><span style=\"font-size: 13px;\">2 tbsp olive oil<\/span><\/li>\n<li><span style=\"font-size: 13px;\">2 tsp sea salt<\/span><\/li>\n<li><span style=\"font-size: 13px;\">1 tsp freshly ground black pepper<\/span><\/li>\n<li><span style=\"font-size: 13px;\">1 onion, quartered (unpeeled)<\/span><\/li>\n<li><span style=\"font-size: 13px;\">1 head of garlic, halved horizontally<\/span><\/li>\n<li><span style=\"font-size: 13px;\">3 garlic cloves, sliced into slivers<\/span><\/li>\n<li><span style=\"font-size: 13px;\">8 sprigs fresh rosemary<\/span><\/li>\n<li><span style=\"font-size: 13px;\">1 cup water<\/span><\/li>\n<\/ul>\n<h2>For the Gravy<\/h2>\n<ul>\n<li><span style=\"font-size: 13px;\">2 tbsp plain flour<\/span><\/li>\n<li><span style=\"font-size: 13px;\">2 cups beef broth (or 1 cup red wine + 1 cup water)<\/span><\/li>\n<li><span style=\"font-size: 13px;\">Salt and black pepper, to taste<\/span><\/li>\n<\/ul>\n<div><\/div>\n<h2>Method:<\/h2>\n<ol>\n<li><strong>Prepare the Oven:<\/strong> Preheat to 240\u00b0C\/465\u00b0F (220\u00b0C fan-forced).<\/li>\n<li><strong>Season the Lamb:<\/strong> Rub the lamb all over with olive oil, salt, and pepper.<\/li>\n<li><strong>Infuse with Flavour:<\/strong> Using a sharp knife, make 12 deep incisions in the lamb. Insert slivers of garlic and small sprigs of rosemary into each incision.<\/li>\n<li><strong>Prepare the Roasting Pan:<\/strong> 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.<\/li>\n<li><strong>Slow Roast:<\/strong> Cover tightly with a double layer of foil and place in the oven. Reduce the heat to 180\u00b0C\/350\u00b0F (160\u00b0C fan) and roast for 3 hours.<\/li>\n<li><strong>Brown the Lamb:<\/strong> 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\u00b0C\/425\u00b0F and roast for another 20-30 minutes until the skin is crisp and golden.<\/li>\n<li><strong>Check Doneness:<\/strong> The meat should easily pull apart with two forks. If not, cover and return to the oven until tender.<\/li>\n<li><strong>Rest:<\/strong> Transfer the lamb to a plate, loosely cover with foil, and let it rest for at least 20 minutes before serving.<\/li>\n<\/ol>\n<h2>For the Gravy:<\/h2>\n<ol>\n<li><strong>Prepare the Base:<\/strong> Tilt the roasting pan and spoon off excess fat, leaving about 2 tbsp behind.<\/li>\n<li><strong>Cook the Flour:<\/strong> Place the pan on the stove over medium-high heat. Stir in the flour and cook for 30 seconds.<\/li>\n<li><strong>Make the Gravy:<\/strong> Gradually add the broth, stirring to combine. Use a potato masher to mash the onion and garlic, ensuring all the flavour is released.<\/li>\n<li><strong>Simmer:<\/strong> Cook for 1-2 minutes until it thickens slightly. Season with salt and pepper to taste.<\/li>\n<li><strong>Strain and Serve:<\/strong> Strain the gravy into a jug, pressing out all the juices. Serve alongside the lamb.<\/li>\n<\/ol>\n<p><strong>Serving Suggestions:<\/strong><br \/>\nPair with beef dripping roast potatoes, buttery greens, and a rich red wine for a truly memorable meal.<\/p>\n<p>Enjoy the mastery of slow-roasted perfection, the James Whelan Butchers way.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &#8211; Roasted Lamb Shoulder &#8211; Printer Friendly Download Ingredients 1.8kg (3.5 lb) lamb shoulder, bone-in 2 tbsp olive oil 2 tsp sea salt 1 [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":10176,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"A beautifully slow-roasted lamb shoulder, rich in flavour and melt-in-your-mouth tender. 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