How to Cook Lamb Shoulder
Defrost your lamb shoulder completely before cooking., Remove it from the refrigerator the night before you cook it., Sprinkle salt and pepper all over the shoulder. , Mix rosemary, lemon juice, oil and garlic in a bowl., Cover the lamb shoulder...
Step-by-Step Guide
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Step 1: Defrost your lamb shoulder completely before cooking.
Place it in the refrigerator 24 to 48 hours before you plan to marinade it. -
Step 2: Remove it from the refrigerator the night before you cook it.
Score the fatty side into one inch (2.5cm) crisscrossed squares. ,, Rub all over the surface of the meat. , Place it in the refrigerator for 12 hours.
If you are running behind, make sure you marinate it for at least two hours. ,,, Add a cup of water to the pan to ensure it stays moist.
You will want to add water by one-fourth cup measurements if the pan dries out to improve the moisture content of the roast. , Cook for four to four and a half hours on 325 degrees Fahrenheit.
Baste every few hours with the juice from the bottom of the pan using a turkey baster., With this slow-cooking method, it usually is cooked slightly longer than other dishes in order to break down the fat.
It should read at least 140 degrees Fahrenheit (60 degrees Celsius) for medium meat.The true test of “doneness” for a lamb shoulder is whether it is tender.
If you can easily pry the meat apart with two forks, it is done. , Set it on top.
Preheat the broiler. , Ensure the fat side is still facing up. ,, -
Step 3: Sprinkle salt and pepper all over the shoulder.
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Step 4: Mix rosemary
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Step 5: lemon juice
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Step 6: oil and garlic in a bowl.
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Step 7: Cover the lamb shoulder with foil or plastic wrap.
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Step 8: Remove the shoulder from the refrigerator up to one hour before you pre-heat your oven.
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Step 9: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
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Step 10: Set the meat on a roasting rack with the fatty side up.
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Step 11: Wrap foil around the top of the roasting pan.
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Step 12: Check if the meat is done with a meat thermometer.
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Step 13: Remove the meat from the oven.
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Step 14: Put the roast back in the oven uncovered.
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Step 15: Broil the shoulder for five to seven minutes or until crisp and golden brown.
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Step 16: Serve with mint sauce or gravy made of the reduced drippings.
Detailed Guide
Place it in the refrigerator 24 to 48 hours before you plan to marinade it.
Score the fatty side into one inch (2.5cm) crisscrossed squares. ,, Rub all over the surface of the meat. , Place it in the refrigerator for 12 hours.
If you are running behind, make sure you marinate it for at least two hours. ,,, Add a cup of water to the pan to ensure it stays moist.
You will want to add water by one-fourth cup measurements if the pan dries out to improve the moisture content of the roast. , Cook for four to four and a half hours on 325 degrees Fahrenheit.
Baste every few hours with the juice from the bottom of the pan using a turkey baster., With this slow-cooking method, it usually is cooked slightly longer than other dishes in order to break down the fat.
It should read at least 140 degrees Fahrenheit (60 degrees Celsius) for medium meat.The true test of “doneness” for a lamb shoulder is whether it is tender.
If you can easily pry the meat apart with two forks, it is done. , Set it on top.
Preheat the broiler. , Ensure the fat side is still facing up. ,,
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