How To Cook Lamb Roast Shoulder

After 30 minutes cooking time reduce the oven temperature to gas mark 4 350f 180c and leave the meat to cook for 1 1 hours basting the surface of the meat halfway through. Baste with oil garlic and herb mixture of your choice. Place the roasting pan on the middle oven rack and roast for 1 1 2 hours or until a meat thermometer placed in the thickest part of the lamb reads 140 f for rare 160 f for medium and 170 f for well done.

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Trim any excess fat and pop it in a roasting dish close in size to your cut.

How to cook lamb roast shoulder. Place the joint into a roasting tin sprinkle the surface with the sea salt and place it in the oven. Roast lamb for 3 hours or until meat falls off the bone. Cover the lamb with aluminum foil and let it sit for 10 minutes.

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. Take lamb out of the fridge about 15 minutes before cooking. Remove from the oven and transfer the lamb to a plate to rest.

Tougher cuts of lamb may need up to 4 hours in the oven 3 rest lamb for 30. Place pan in oven and immediately reduce heat to 170 c. Bring your lamb shoulder to room temp whack the oven to as hot as it goes 250 celcius plus slosh a couple of lugs of olive oil into the bottom of a deep roasting pan sprinkle half the ingredients onto the bottom of the pan.

Continue to baste the roast throughout cooking.