Slow Roasted Lamb Shoulder
Recipe: #28688
November 11, 2017
Categories: Lamb/Mutton, Australian, Christmas, Sunday Dinner, Oven Bake Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, more
"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""
Ingredients
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 by Step Method
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
No special items needed.