Ultimate Roast Lamb: 12-hour lamb shoulder
A lamb leg is classic. A 3-hour shoulder is excellent. But for the most succulent roast lamb of your life, slow-roast it for 12 hours in the oven overnight. Cooked at a very low temperature with plenty of braising liquid, you can set-and-forget without a worry. This entirely hands-off, easy cooking method yields superior results with the bonus that it reheats 100% perfectly and you can cook up to 4 shoulders at once.
How to keep it warm during service … If you are planning to serve the lamb buffet-style where people take time to serve themselves, it’s best to serve the lamb inside a slow cooker on warm mode. I place a whole lamb shoulder in there, putting out one at a time (the others stays warm, covered in the oven) and people use tongs to pull the meat off. Easy, no carving, and help-yourself serving!
- 1.6 – 2.2kg / 3.2 – 4.4lb lamb shoulder , bone-in
- 2 cups water
- 1 brown onion (unpeeled), cut into 6 wedges
- 2 1/2 tsp fresh rosemary , chopped (finely)
- 1 tbsp dried oregano
- 2 garlic cloves (big!) , finely chopped
- 1 tsp salt , kosher or cooking salt (or 3/4 tsp table salt)
- 1/2 tsp black pepper
- 1/4 cup extra virgin olive oil
JUS, FOR SERVING
- 1 tsp cornflour / cornstarch
- 1/4 cup water
- 1/4 tsp salt