I have mentioned before my love for slow roasting and the benefits to my soul knowing dinner is quietly getting on with itself while I’m out and about.
This lamb is melt in the mouth consistency and to be honest I always roast two shoulders now as one isn’t quite enough and I love leftovers!
Leftovers are used up in Turkish prides and stuffed bread, recipes in my blog. Apologies, if I knew how to do a link for them I would!
A shoulder this size feeds 4.
1.8kg lamb shoulder, bone in
50mls olive oil
6 gloves garlic, peeled
20g parsley leaves
Salt and pepper
Preheat the oven to 140 degrees Centigrade.
Take the shoulder and stab it all over, as deep as you can without piercing the underside, waggle the knife around a bit so there is space to fit a couple of fingers into the cuts where able.
Whizz the zest and juice of 1 lemon, the olive oil, garlic, parsley and seasoning to make a loose paste.
Pop the shoulder into a deep roasting tin.
Rub the paste all over the underside of the shoulder, flip over and then push the paste through the cuts and cover completely.
Take the second lemon and slice very thinly, remove the seeds and lay over the top of the shoulder.
Pour the water into the base of the pan.
Measure a piece of baking parchment to fit over the roast and tuck in to the sides. Squish it up under running water and then lay it over the roast, tucking the edges in.
Cover the tin with tin foil and seal well.
Pop the roast into the oven and roast for 7 hours.
Turn the heat to 200, remove the foil and parchment and drain the pan juices.
Spoon the fat from the pan juices back over the lamb and return to the oven, baste again after 20minutes and then remove after a further 20mins.
To serve, warm the pan juices back up, check for seasoning and then pour over the roast as you serve.