Shoulder of lamb confusion! Help?!

[sparklefarts]

Ok so I think I'm over thinking this...

I have a 1kg shoulder of lamb that I intend to cook on a low heat for about three hours. Would that work?

Also then what happens with cooking the roast potatoes, because I would need to up the temperature in the oven?
Or would I wait until the lamb is cook and keep the lamb warm in the slow cooker or something?

Oh should I just cook the lamb on 190 for an hour and ten as per the packet?

My brain is just melting!
Thank you!

I don't think I've ever over thought lamb so much

Yep, long and slow. Wrap it in foil and it should stay plenty hot enough while your taties cook.

3 hours should be lovely, then if you have one of those double ovens with a grill at the top pop the lamb wrapped in foil in the grill (don't turn it on!) and the heat from the oven will keep it warm while you cook the roasties :) sounds lush, I'm hungry now!

Long and slow in foil, increase heat and unwrap for last half hour to brown. Put potatoes in then and leave them in after you take meat out to rest.

Thank you!

Unfortunately I don't have a double oven so will just wrap in foil and keep warm.

Would 160 be low enough for three hours?

Jamie Oliver says 170 degrees for 4 hours for a 2kg joint, so if you are doing a smaller piece of meat that should be fine :) yeah foil and tea towels should be absolutely fine - as PP says you can always unwrap it and stick it back in with the spuds for the last 10 mins to brown it

Thank you heaps! Oooh I can't wait for dinner!

My DH and children don't like lamb.

I miss it so much but I just can't justify a roast leg of lamb for one.

Now I'm sad thinking about it.

But I do agree with the others, long and low cooking then stick it in the grill bit to keep warm wrapped in foil while your tatties cook.
Enjoy.

The kids oh I feel for you! If you lived down the road you could come eat lamb at my house.
Couldn't live without lamb. Have lamb steaks fairly often but haven't bought a joint in donkeys - hence my cooking confusion!

I do mine by heating the oven to 200 then putting in the meat in foil and turning down to 150 for 3 hours or so, then unwrap and up to 180ish for 30 mins to brown skin.

Guess what I have in the oven

I'm slow roasting a whole shoulder (140 for 6 hours) till it's falling off the bone (last 30 mins on high heat to brown).

Then I'm shredding it and greasing it with fresh mint, pomegranate and feta.

I've got some flat bread, fresh salad and am making tzatziiki to serve with it - can't wait for dinner this evening - it already smells divine....

Dressing not greasing!!!!

As you dont have double oven.. when its out resting wrap it in foil and just put a couple of towels on top .. will keep it at the right tempreture .. I do this all the time ..

Yum what time shall I come around? (waves )

Darth that sounds AMAZING!!

I've studded mine with rosemary and my kitchen now smells delightful. I'm drooling already.

Laska Dinner's at 7, by 7.02 I expect all the lamb shall be claimed!

Well? How was it?

Oh it was so yummy! And I made the roast potatoes in the fatty pan. Yum yum yum!

Mine was lovely :-)

Juicy lamb, soft bread, sharpness of the feta and pomegranate - yum yum...and there's leftovers for tomorrow!!!

I'll try tahini next time - sounds lovely :-)

Excellent!

Roast potatoes should always be made in the meat fat imo. None of this doing them separately in oil. My granny taught me. No oil in her day.

@TheKidsAreTakingMySanity we sometimes have a large lamb shank between 2 of us so a small lamb shank should be good for one....