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Slow roast shoulder of Lamb

By July 22, 2016 , , , ,

I like to slow cook and this is another Sunday lunch recipe where you can simply stick this on and forget about it until dinner time (well you will need to check it from time to time).

I love lamb it has got to be one of my favourite meats. I was lucky growing up in Ireland that one of my brothers farmed sheep at the time so we always knew where the meat was coming from. Every year one lamb would be selected and he was the (unlucky) one who ended up on the table come Easter. When I moved the UK, I was again lucky enough to be able to buy direct from the farmer again (thank you Kevin from Morgan Pell meats and who is also an inspiration for this recipe). It's always nice to know where your meat comes from and that they've had a good life. 

1kg Shoulder of lamb
2 cloves of garlic sliced
5 springs of fresh rosemary
Salt and pepper to taste

Accompaniment - crispy sliced potatoes
300g medium sized potatoes thinly sliced skin on
5 sprigs of thyme
20ml lamb or beef stock
Salt and pepper to taste

With a sharp knife make deep cuts into skin side of shoulder
Insert the garlic slices and some of the rosemary sprigs into the cuts
Place on the BBQ on indirect heat with a drip pan underneath to catch the juices and cook slowly for 6-7 hours at 130c
About an hour before the lamb is ready, place the sliced potatoes, thyme and stock in the drip pan underneath the lamb, season with salt and pepper and leave them to cook until tender
It is ready when the bone can be pulled out of the meat with very little effort or it reaches 65c internal temp 
Remove the meat from the BBQ and allow to rest in a warm place for at least 30 mins
To crisp the potatoes up, I bring the BBQ up to 200c and cook for a further 15mins

This recipe can also be cooked in the oven at 120c (fan), 130c (normal)
Place the lamb on a higher shelf and a pan on a lower shelf underneath to catch the juices
Follow the same cooking times and internal temps for both the lamb and the potatoes as above

If you like you can vary this recipe. I sometimes like to marinade the lamb in ras el hanout or garam masala and yoghurt and then apply the same cooking method as described above. A tandoori spice rub with yoghurt is also a good favourite, you can buy that in any Indian shop here in the Netherlands or any good supermarket will stock it.

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