Lamb shoulder?

[LadyBlakeneysHanky]

Cooking a boned lamb shoulder for the first time on Xmas day. The guidance I have found so far suggests it needs to be cooked at 140 degrees C (fan) for 4 hours per kilogram. But can this possibly be right? I know it’s a low temperature but it seems a long time all the same!

Jamie Oliver has a good lamb shoulder recipe. It is a cut which benefits from long slow cooking as it’s quite fatty but incredibly tasty. I’d use some Moroccan spices and go easy on adding oil.

Yes its a cut that needs low and slow cooking. I’m curious why it’s boned though? Have you asked for it to be boned? Normally shoulder of lamb is cooked on the bone. You always know when it’s done, as the shoulder blade pops out because the meat is all beautifully tender and unctuous.

im also curious, are you sure about cooking a joint that you’ve never cooked before on Christmas Day? That sounds quite brave…..!

That does sound like too long. This is the recipe I usually use (though it is for a bone-in joint), which comes out as around 3 hours per kilo and is at a lower temperature.

https://www.bbc.co.uk/food/recipes/slow-roast_shoulder_of_53078

How much does your joint weigh/do you expect it to weigh?

Thank you!

Yes one of my sons asked for this and I’m rather regretting it! (I am a vegetarian myself but nowadays cook meat for kids.)

It may well be that I should have got the bone in version but did not realise ☹️.

I wonder if in fact the cooking time per kilogram is longer without a bone as the bone conducts heat? Perhaps that’s part of it.

That's not right

I think the 4 hours is for the whole shoulder. If it's about 2kg. At least it was last time I cooked it. Low and slow.

140 degrees with fan is 160 degrees without it. The slower the lamb cooks, the juicer and tender it'll be. But takes a longer time to cook.