Shoulder of lamb

[WelshMoth]

Have bought an enormous shoulder of lamb that I'm hoping to put in the oven on a slow and low for the day. Really want to bung in a load of root veg, some shallots and herbs. I plan on roasting new potatoes separately.

I don't want it to be dry though. Some recipes call for red wine but am not keen.

Any ideas?

Use stock instead of wine? Made from a cube or granuals will be fine. Towards the end of cooking, use the liquid to make gravy.

I use the tent technique from this recipe thegingerpig.co.uk/blogs/recipes/slow-roast-shoulder-of-lamb

If you don’t mind white wine, the marinade in this recipe is gorgeous www.raymondblanc.com/recipes/slow-roasted-shoulder-of-spring-lamb/

Sounds fantastic!!!

Yep, covered is good. Nigella also suggests a tin or two of canellini or borlotti beans mixed with the vegetables. That’s successful here.

This recipe is really nice, although I use a lot less sugar, as I find it too sweet with the amount she suggests.

www.donnahay.com.au/recipes/slow-cooked-lamb-with-garlic-and-rosemary

Thanks everyone.
Got my shoulder and bones - just collected fresh from the local butcher.

Am a bit concerned about the veggies. I've bought carrots and parsnip so far (will do roasties separately) but it'll be on a slow roast for about 7 hrs. Will the veg just go to mush in the pan?

Put the veg in half way through cooking.

And perhaps leave them whole. Big is good here.

Lamb Kleftiko. Amazing. thehappyfoodie.co.uk/recipes/lamb-kleftiko

My favourite lamb shoulder method is to slow cook it directly on the oven shelf with a pan of thickly sliced potatoes (and you could add veg) underneath cooking in the juices as they drip down. I’ve only ever added oil, garlic, anchovies and rosemary to the top of the lamb but it’s never gone dry because it’s such a fatty cut. It’s utterly delicious.

Nigel Slater has a brilliant slow cooked lamb recipe which I make at Christmas with lamb shoulder - it’s never dry

roasted sweet potato and red onion in a pan also goes amazing with roasted lamb

I also cover it with foil and use a little white wine vinegar instead of wine , just a couple of tbs, along with herbs, garlic, crushed fennel and dried chilli. The vinegar counters any fattiness In the lamb. I also like an anchovy or two in the mix but not everyone does!