Roast shoulder of lamb
A fatty cut of lamb which I’m going to slow cook for 4-5 hours:
First I baste with a mixture of ginger, soy sauce, Dijon mustard, garlic and olive oil. The recipe is from here. Already the meat smells wonderful.
I put it in the oven at 230°C for 15 minutes to “sizzle”. Then the temperature goes right down to 130 95°C for the full roast, taking upwards of 4 hours. This needs some cojones - the outside looks burnt, and the pan is full of burnt pieces of ginger, but inside it’ll be cooking very slowly and it’ll taste great.
To accompany, I’ve got mashed potato, made with creme fraiche and mashed very little so it contains rough lumps. And kale:
This is the result, a remarkably tender meat which falls off the bone. Not bad for a joint that cost about £3 and could feed four people.
August 7th, 2006 at 5:16 pm
あついよぉ～～～
August 7th, 2006 at 9:58 pm
I thought the tastes oriental,but didn’t know he used a touch of soy souce and ginger.
However,it was yummy as usual and I couldn’t believe he said that
It’s expremenrtal,we might have to order a curry from the restaurant nearby.
No!that’s much better than curry!
August 7th, 2006 at 10:22 pm
ya-chan,
is it hot in Towada?
August 8th, 2006 at 9:11 pm
tha’s looks nice, Richard san.
I’m waiting for your inviting me!!!;)
August 8th, 2006 at 9:17 pm
hiroko-chanへ
Please come whenever you want, but it costs £7 on the train!
March 23rd, 2007 at 11:18 pm
[…] So this is interesting: I made a lamb shoulder and because I had some sweet potatoes I made a sweet potato mash to go with it. Really great combination — similar in concept to the tagine. […]
August 19th, 2007 at 7:32 pm
[…] On Thursday we had roast shoulder of lamb which was most excellent. […]
January 21st, 2008 at 9:56 pm
[…] I have to admit I was watching the excellent Jamie at Home last Friday and he made a slow-cooked roast shoulder of lamb, similar to the ones I’ve made here before, except he used garlic and rosemary for the classic base seasoning. […]