Lamb shoulder

purpleivy

I think it depends where you get it from. I get my lamb from a farmer and it has more fat on it than leg. We don't mind that, I skim off the stock before using it. Carving it is an art and you don't get big slices.

If you get it from the butcher he will bone it for you, then you can roll it or stuff it and roll ut then roast it.

gairlochgal

I don't cook shoulder very often but when I do, I use the slow roasting method and it's lovely. Did one a couple of weeks ago and the cold lamb for sandwiches through the week was great.

Kaz2904

Have to agree that if you use a shoulder you need to cook it low and slow.
It does well in the slow cooker if you can fit it in there. The meat just falls off the bone and there's usually loads.

Penelope_Penguin

Lamb shoulder is more fatty than other lamb cuts. I slow roast it in the bottom of the Rayburn. This sweats out a lot of the fat, and leaves a lovely tender, economical joint

I'll add this to the existing lamb shoulder thread later, to keep ideas together

Penny. x

Scubabe

Oh I loooooooooove lamb shoulder, we buy entire lambs and have them butchered for us, we get 4 rolled shoulder roasts per lamb.
It is very fatty as others have said already, and slow roasting is def the way to go.
I do mine for 4 hours!
Here's my method...

Ingred:
Rolled shoulder roast
rosemary - about 6 sprigs
garlic - entire bulb if you like it really garlicky, 4-5 cloves if you prefer less garlic taste
olive oil
salt & pepper

Method:
Pre-heat oven as high as it will go, full whack
While it's heating, get your roasting tray, put 2-3 sprigs rosemary on bottom. Slice the garlic bulb in half horizontally, put the bottom half in the bottom of the tray.
Get the roast, score the fat lightly. Rub in olive oil, salt & pepper. Rub the top half of the garlic bulb all over the lamb.
Put lamb roast in the tray, put the remaining 2-3 sprigs of rosemary and the top half of the garlic bulb on top of the roast.
Cover the whole tray tightly in kitchen foil.

Turn the oven down to 170C and pop the roast in, check it at 3.5 hours, might take as long as 4 though.

The foil and the low temp stops it from burning or drying out, and at the end of 4 hours you can carve it with a dessert spoon!

Mmmmmmm yum!!!!

Ness

sb44

I have a 2lb rolled shoulder of lamb that I want to cook but I have found different temps for it.

Some say to cook at 180, some 190 and one says 220!

Could someone please tell me what is the best temp to oven cook it at, we have an electric oven.

Ta.

wogglemaker

Personaly I'd go with 180 - fink 220 would turn it to a cinder but then again you would get a crispy skin

sb44

wogglemaker wrote: »

Personaly I'd go with 180 - fink 220 would turn it to a cinder but then again you would get a crispy skin

Yep, I thought 180 to 190 sounded about right.

Thanks.

sb44

wogglemaker wrote: »

Personaly I'd go with 180 - fink 220 would turn it to a cinder but then again you would get a crispy skin

How long for? About 20mins per lb plus and extra 20mins?

greenpixey

Probably to late now.... but I had the same size and cooked mine on gas 3 (170C) for about 3 hrs in the middle of the oven.Turned it over twice and then covered it with foil. The lamb was beautiful and fell of the bone, really nice and soft. Instead of following the instructions on the package I cook mine on low temperature for a longer time...something my MIL taught me.