Lamb shoulder is traditionally slow-cooked in order to tenderize it.It takes between four and five hours to cook it in the oven after it's beenMarinated.It's a great dish for a fancy dinner party.
Step 1: Before cooking, defrost your lamb shoulder.
You should put it in the fridge before youMarinate it.
Step 2: The night before you cook it, remove it from the fridge.
The side with the most fat is scored into one inch of squares.
Step 3: All over the shoulder, sprinkle salt and pepper.
Step 4: Rosemary, lemon juice, oil and garlic are put in a bowl.
Rub the meat.
Step 5: Wrap the lamb shoulder in foil or plastic.
It should be placed in the refrigerator for 12 hours.Make sure youMarinate it for at least two hours if you are running behind.
Step 6: Before you preheat your oven, remove the shoulder from the fridge.
Step 7: The temperature in the oven should be 325 degrees Fahrenheit.
Step 8: The meat should be on a roasting rack.
To keep it moist, add a cup of water to the pan.If the pan dries out, you will want to add water by one-fourth cup.
Step 9: Wrap foil around a roasting pan.
Cook for four to four and a half hours.Baste every few hours with the juice from the bottom of the pan.
Step 10: Check to see if the meat is done.
It is cooked slightly longer with this method in order to break down the fat.Medium meat should be read at least 140 degrees.A lamb shoulder's true test is whether it is tender.It is done if you can pry the meat apart with two forks.
Step 11: The meat should be removed from the oven.
Put it on top.Broil for a few minutes.
Step 12: The roast needs to be uncovered in the oven.
The fat side should still be facing up.
Step 13: For crisp and golden brown, Broil the shoulder for five to seven minutes.
Step 14: There is a gravy made of the reduced drippings.