I need your foolproof recipes please.
I normally slow roast for 5 hours ON the bone, with garlic, herbs, lemon zest,cumin & olive oil in foil (like a greek kleftiko).
Comes out of the oven perfectly ready to be shredded with a spoon and fork rather than cut.
Now, I have a boned rolled shoulder of lamb. Can I do the same or will end up like an overcooked dry roast to be sliced?
Its albs and tightly tied btw. Would it make sense to open it and cook it loosely rolled under foil?
can I put shallots & root veg with it in a giant parcel? cook how long?
couldtryharder
Thu 02-Feb-12 12:49:54
Only ever done a boned rolled leg which will slow cook and still slice. Like you I shred mind but never thought to put the lemon in there too. Love Greek food. So I can't really help you but I may well steal your idea! Thanks.
Tks!
So how long did you cook it? Was it all nice and caramelised and tender and moist?
Got a 4lbs piece
Should i braise it? Only ever braise shanks until they fall of the bone(3 hours in dutch oven). Would that work?
couldtryharder
Thu 02-Feb-12 18:35:57
About 3.5 hours at 160/170. Smear it with crushed garlic, cumin, corriander and olive oil. Chuck a glass of water or white wine in the bottom, rest it on some cut onions and cover with foil. I think it's an Olive recipe. I serve it with a smoked paprika aioli and a white bean/roast veg mixture rather than usual veg. I reckon you could do the same with a shoulder but might not slice quite so well, but if it tastes good, who cares??
