Slow Roasted Lamb Shoulder
I hauled this piece of lamb out of the freezer a couple days ago, as I was attempting to make room for all the lasagne which will ultimately be going to The Party. Since I spent the day working on those lasagne, I wanted a very easy way to cook the lamb; no fuss at all. I kept the seasonings very simple and classic, and roasted it slowly like pulled pork. Mmm, amazingly good... and practically no work at all, not even carving.
Next time I think I would try to remove some of the fat from the top first. You want a very thin, or even intermittant layer to keep it moist, but lamb fat quickly becomes too much of a good thing. I spent quite a long time (i.e. about 15 minutes) de-fatting the pan juices.
4 to 6 servings
7 hours - 30 minutes prep time
1 2 to 3 kilogram (5 to 7 pounds) bone-in shoulder of lamb
1 head garlic
3 or 4 sprigs of fresh rosemary
salt & pepper
2 cups beef or chicken broth
2 tablespoons arrowroot
1/4 cup beef or chicken stock
Peel and slice the garlic, and place about a third of it in the bottom of a casserole which will fit the lamb fairly snuggly, with 1 or 2 sprigs of rosemary. Pull the meat loose from the ribs, so far as you are able, and spread half the remaining garlic slices in the gap thus formed, and add another sprig of rosemary. Place the lamb shoulder in the casserole, and spread the remaining garlic and rosemary on top. Pour over the 2 cups of stock.
Put the lid on the casserole, or if it doesn't have a lid, cover it with foil so that it is well sealed. Put the casserole in the oven and turn it on to 250°F. Roast the lamb for about 6 hours (you probably have lee-way of about half an hour on either side) until the lamb is so tender it just falls apart. You can wiggle a bone to find out.
When it is done, remove it to a serving dish, cover it and set it aside for about 20 minutes. Meanwhile, skim the fat from the pan juices, and strain them into a pot. Mix the starch with the remaining cold stock until it is well dissolved, and mix it into the pot of pan juices. Bring to a simmer, strirring constantly, at which point it should be thickened, and the starch clear.
Finish the roast by pulling it to pieces, removing and discarding all large pieces of fat and all the bones and gristle. Pass with the gravy.
Last year at this time I made Pear Pie with Dried Apricots & Ginger and, not coincidentally, Spelt Pie Crust.
Next time I think I would try to remove some of the fat from the top first. You want a very thin, or even intermittant layer to keep it moist, but lamb fat quickly becomes too much of a good thing. I spent quite a long time (i.e. about 15 minutes) de-fatting the pan juices.
4 to 6 servings
7 hours - 30 minutes prep time
1 2 to 3 kilogram (5 to 7 pounds) bone-in shoulder of lamb
1 head garlic
3 or 4 sprigs of fresh rosemary
salt & pepper
2 cups beef or chicken broth
2 tablespoons arrowroot
1/4 cup beef or chicken stock
Peel and slice the garlic, and place about a third of it in the bottom of a casserole which will fit the lamb fairly snuggly, with 1 or 2 sprigs of rosemary. Pull the meat loose from the ribs, so far as you are able, and spread half the remaining garlic slices in the gap thus formed, and add another sprig of rosemary. Place the lamb shoulder in the casserole, and spread the remaining garlic and rosemary on top. Pour over the 2 cups of stock.
Put the lid on the casserole, or if it doesn't have a lid, cover it with foil so that it is well sealed. Put the casserole in the oven and turn it on to 250°F. Roast the lamb for about 6 hours (you probably have lee-way of about half an hour on either side) until the lamb is so tender it just falls apart. You can wiggle a bone to find out.
When it is done, remove it to a serving dish, cover it and set it aside for about 20 minutes. Meanwhile, skim the fat from the pan juices, and strain them into a pot. Mix the starch with the remaining cold stock until it is well dissolved, and mix it into the pot of pan juices. Bring to a simmer, strirring constantly, at which point it should be thickened, and the starch clear.
Finish the roast by pulling it to pieces, removing and discarding all large pieces of fat and all the bones and gristle. Pass with the gravy.
Last year at this time I made Pear Pie with Dried Apricots & Ginger and, not coincidentally, Spelt Pie Crust.
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