Best 3 Incredible Slow Roasted Lamb Recipes

INCREDIBLE SLOW ROASTED SHOULDER OF LAMB

Steps:

• First, preheat your oven up as hot as it will go.
• Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern.
• Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - Jamie is quite generous with the amount of rosemary, so don't be shy about it - I guess I used about 12 x 5" sprigs on the bottom, and another 10-12 on top).
• Scatter over half of the unpeeled garlic cloves (a full bulb if you're a garlic freak, half a bulb if you're a little more timid).
• Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands.
• Sprinkle with sea salt and black pepper and rub into the lamb.
• Scatter the rest of the rosemary and garlic cloves on top of the lamb.
• Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven.
• Immediately turn the heat down to 170°C (325°F) or slightly lower if your oven is fan forced - I cooked mine at 160°C in my fan forced oven.
• Cook for four hours.
• When the lamb is cooked, remove from the oven, remove the foil, and you will find the large bone simply pulls away clean.
• Now, use two forks to separate the meat from the smaller bones, and pile the meat onto a plate - being careful to remove any small bones.
• Cover meat and keep warm while you prepare the sauce.
• Remove and discard any sprigs of rosemary in the baking tin - (don't worry about the little leaves that have fallen off the sprigs).
• Remove the roasted garlic cloves to a plate and let them cool a little.
• Pour off all but about 1 tablespoon of oil, but try to ensure that you leave the cooking liquor in the pan - this is achieved easily with a separating jug OR you can pour the whole lot into a tall glass and allow the oil to rise to the top, pour off the excess oil, and pour the rest back into the pan.
• Now, pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.
• Place the roasting pan on the stove (I place it over two hobs) over a medium heat.
• Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.
• Boil, stirring, for about 5 minutes (this doesn't make a thick gravy, so don't be concerned if it doesn't thicken much).
• Now add the finely chopped mint and the red wine vinegar and the capers if using.
• Boil briefly and then pour into a jug remember this is more of a sauce than a gravy, so it won't be thick.
• Serve the lamb, giving each person about 3-4 tablespoons of the sauce poured over the top of the meat.

INCREDIBLE SLOW-ROASTED LAMB

Steps:

• Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
• Meanwhile, slash the fat side of the lamb all over with a sharp knife.
• Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
• Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
• Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
• Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
• As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
• Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
• Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
• Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
• Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
• Shred the lamb with forks to serve.

INCREDIBLE SLOW ROASTED SHOULDER OF LAMB

Steps:

• First, preheat your oven up as hot as it will go. 2Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern. 3Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - 4Scatter over half of the unpeeled garlic cloves 5Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands. 6Sprinkle with sea salt and black pepper and rub into the lamb. 7Scatter the rest of the rosemary and garlic cloves on top of the lamb. 8Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven. 9Immediately turn the heat down to 170C (325F) or slightly lower if your oven is fan forced - I cooked mine at 160C in my fan forced oven. 10Cook for four hours.