How Long To Cook Lamb Shoulder Per Kg
Reduce oven temperature to 160 c gas mark 3 and continue to roast for.
How long to cook lamb shoulder per kg. 2 x 1 5kg 3lb shoulders fit into one pan they will shrink so ok if touching add 30 minutes to cover slow roast time. As a general rule we recommend simmering or slow roasting lamb at 160 180 c for two hours. Remove the roasting dish from the oven and let the meat rest for 20 minutes.
This gives the juices a chance to redistribute through the meat. Whole half or boneless shoulder 40 minutes per 500g plus 40 minutes. Place the vegetables and garlic in a roasting tray place the lamb on top and roast for about 1 hour 40 minutes.
Remove lamb from the oven and check if the lamb has been cooked through using a thermometer. The two most common lamb roast cuts are the leg and the shoulder. Cover roast loosely with foil and rest for 10 15 minutes before carving.
Defrost turkey in a cool room for 3 4 hours per kilogram or in a fridge at 4c for 10 12 hours per kilogram. This is 40 minutes per kilo but remember no oven is the same so use this as a guide if you don t have an oven thermometer. If you have chosen to use a leg instead of shoulder simply cook it for 20 25 or 30 minutes per pound depending on whether you want rare medium or well done meat.
A 1 8kg bone in lamb shoulder will weigh about 1 3kg with the bone removed. Continue to baste the roast throughout cooking. Reduce the heat down to 160 c and roast the lamb for a further 20 minutes per 500 g basting occasionally with the juices from the pan.
Turn the leg over two to three times during cooking as this helps the meat cook evenly. The shoulder which is used in this recipe has more fat than the leg and therefore requires slower cooking. Place the lamb shoulder skin side up onto the trivet which should line the base of the tray place in centre of oven and roast for 20 minutes then reduce the temperature to 190 oc then continue roasting for 30 minutes per 500g reaching a core temperature of minimum 58 oc.