Lamb Roast Shoulder recipe

Lamb roast shoulder is a classic dish that is perfect for special occasions and family gatherings. The succulent, tender meat paired with the flavorful herbs makes for a delicious and impressive meal. This recipe features a bone-in lamb shoulder that is seasoned with garlic, rosemary, and thyme and then slow-roasted to perfection. The addition of chicken or beef broth ensures that the meat stays moist and flavorful throughout the cooking process. Whether you’re a seasoned home cook or just starting out, this recipe is sure to impress your guests and leave them wanting more. So, let’s get started!

Ingredients:

• 1 lamb shoulder, bone-in (about 2.5-3 kg)
• 5 cloves of garlic, minced
• 2 tablespoons of fresh rosemary, chopped
• 2 tablespoons of fresh thyme, chopped
• 2 tablespoons of olive oil
• Salt and pepper
• 250 ml of chicken or beef broth

Instructions:

1. Preheat the oven to 165°C.
2. In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, salt, and pepper.
3. Rub the herb mixture all over the lamb shoulder, making sure to coat it evenly.
4. Place the lamb shoulder in a roasting pan with the bone side down.
5. Pour the chicken or beef broth into the roasting pan.
6. Cover the roasting pan with foil and roast in the preheated oven for 2 1/2 to 3 hours, or until the lamb is cooked to your desired level of doneness.
7. Halfway through the cooking time, remove the foil from the roasting pan and baste the lamb with the pan juices.
8. Once the lamb is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. Serve hot and enjoy!