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Slow-Roasted Lamb Shoulder cooked in chicken stock: If you have a lovely joint of lamb in the fridge and aren’t sure what to cook today, then this one is for you. Method: For a 1.5kg shoulder of lamb - brush with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper then lay on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and extra virgin olive oil - preheat oven to 200c fan / 220c, roast for 30 mins, take out, add 500ml chicken stock to the tray, cover tightly with foil, reduce heat to 160c fan / 180c, cook for 4 hours (do not baste or take tray out of the oven), then remove the foil and cook for a final 30 mins uncovered. Take out and rest, covered with foil, for 30 mins before serving. If you have a slightly larger lamb shoulder 1.5-1.75kg, cook for an extra 30 minutesa covered (5 hours instead of 4), 1.75-2kg, cook for an extra hour covered (5 hours instead of 4), 2-2.5kg, an extra 90 minutes (5 1/2 hours instead of 4) covered before taking the foil off. And yes, you can make this with a leg of lamb too. #sundayroast #sundaydinner #roastlamb #roastdinner #lambshoulder #slowroasted #melizcooks
Duration: 62 sPosted : Sun, 31 Mar 2024 07:26:42Views
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