Shoulder of lamb recipes you do not often find. For some reason it’s a lesser used cut of meat that is most often used in curries and the like cubed and off the bone. Well, I tell you this recipe is fantastic, it’s a roast so takes little effort (long roasting time though) and is so tender you will wonder why you have not been roasting shoulder for years. Whatever you do, make the red onions, it is the difference between good and great! (4 people)
What you need
1.4 kg odd lamb shoulder
2 tablespoons mustard (important to use a seed mustard)
2 teaspoon crushed garlic
1/3 cup red wine
2 2/3 cups beef stock
1 tablespoon maizena (cornflour)
1 tablespoon water
4 small red onions
Fill a large pan with water and bring to the boil, pop the shoulder into the boiling water and boil for 15 minutes.
Now remove the shoulder from the pot, toss out the water and set aside to cool for about 5 minutes. Take a sharp knife and insert it into the meat all over making about 10/12 slits. Rub the garlic over the surface pushing some of the garlic into the slits. Do the same with the mustard. I usually use the back of a spoon to do it but hands work just as well.
Now place it into a roasting tin and pour over the stock and the wine, cover securely with tin foil and place in a 160 Celsius oven for 5 hours. Every hour, open and turn the lamb.
Now peel the onions, remove the foil, toss in the onions and roast for another 1 to 1 1/2 hours uncovered.
When it is cooked, remove the lamb and onions from the roasting pan, place in a dish and cover with foil to keep warm while you make the gravy.
here is a great trick.. Toss a whole tray of ice cubes into the liquid, some of the fat will start to solidify and can be easily removed, clever hey!
Now place the roasting pan onto the stove and bring to the boil, mix together the maizena with 1 tablespoon of water, stir into the liquid and keep stirring until it thickens up into a delicious gravy. taste and season to your liking. Pour it over the lamb and onions in the serving dish… then serve