Slow Roasted Lamb Shoulder

4
Servings
40m
Prep Time
3 1/2m
Cook Time
43m
Ready In


"I have no idea where this recipe came from, but I found written in an old book years ago. I thought I would look it up before posting, and I have just noticed that nearly exact same recipe on a T.A.F.E. (N.S.W.) site. I have not cooked lamb for many, many years, but I think this may have been one of those basic down to earth recipes used years ago. Basic is usually good.... and I think this may have been an original recipe used without all the .... excuse me for saying this "Fluff and Stuff""

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (667.6 g)
  • Calories 951.2
  • Total Fat - 30.1 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 337 mg
  • Sodium - 368.3 mg
  • Total Carbohydrate - 58.8 g
  • Dietary Fiber - 2.2 g
  • Sugars - 26 g
  • Protein - 107.7 g
  • Calcium - 248.8 mg
  • Iron - 10.7 mg
  • Vitamin C - 32.2 mg
  • Thiamin - 0.8 mg

Step 1

Preheat the oven to 160C.

Step 2

In a large bowl mix the vinegar, with ¼ of a cup of the brown sugar adding the olive oil, salt and pepper ~ Add the lamb and set aside to marinate for half an hour.

Step 3

Place the lamb, skin-side up onto and place rack in/on a large baking dish.

Step 4

Add the garlic, marinade and stock to the baking dish; Sprinkle the lamb with the remaining sugar & top with the rosemary.

Step 5

Cover lamb with foil and roast for 3 hours.

Step 6

After the required time remove the foil & increase the oven heat to 180C; Roast lamb for another 30 minutes.

Step 7

Use the pan juices to make a lovely gravy.

Tips & Variations


No special items needed.