12-Hour Lamb Shoulder

Lamb shoulder with roasted tomatoes and a fork.

This 12-hour lamb shoulder really is the Rolls Royce of roast lamb. You get amazing results from slow cooking this budget cut in the oven until the lamb is tender and succulent, served with a rich lamb jus.

Course Main

Cuisine International

Total Time 12

Servings

Calories 428kcal

Author Lee-Ann Grace

Ingredients

2.2 kg lamb shoulder bone in
1 large brown onion top and bottom trimmed off then sliced into 3 thick rounds
1 tablespoon olive oil
2 teaspoon fresh rosemary finely chopped
½ teaspoon dried oregano
½ teaspoon ground cumin
3 garlic cloves crushed
½ teaspoon cooking salt
250 ml beef stock
250 ml tap water

Lamb Jus (Gravy)

1 tablespoon corn flour cornstarch
1 tablespoon tap water
salt to taste

Metric - US customary

Instructions

Preheat oven to 180 c.
Place the onion rounds on the base of your roasting pan then place the lamb on top (fat side up).
1 large brown onion
In a small bowl mix together olive oil, finely chopped rosemary, dried oregano, ground cumin, garlic and salt.
1 tablespoon olive oil, 2 teaspoon fresh rosemary, ½ teaspoon dried oregano, ½ teaspoon ground cumin, 3 garlic cloves, ½ teaspoon cooking salt
Rub the oil and herb mixture all over the lamb (including underneath) and pour the beef stock and water into the pan around the lamb.
250 ml beef stock, 250 ml tap water, 2.2 kg lamb shoulder
Bake uncovered for 30 minutes.
Turn the oven down to 100c, remove the lamb from the oven and cover it tightly with a layer of baking paper then 2 layers of foil (see my notes).
Bake for 12 hours or until lamb is super tender when checked (it should pull apart just with a fork).

Lamb Jus (Gravy)

Strain the braising liquid, discarding any solids and skim off fat).
Place 250ml (1 cup) of the braising liquid into a small saucepan over medium heat and bring to a simmer (see my notes).
Combine the corn flour and 1 tablespoon of tap water in a small bowl and mix until smooth to make a slurry.
1 tablespoon corn flour, 1 tablespoon tap water
While stirring the braising liquid continuously, slowly pour in the corn flour slurry. Continue to simmer for another few minutes to thicken then add salt to taste.
salt to taste

Video

Notes

To cover the lamb for the final cook, I lay a tea towel/s over the top of my foil layer so that I crimp the edges without burning my hands.
If you find yourself without 1 cup of braising liquid left in the pan to make the gravy/jus, just top it up with extra beef stock.

*Please note that nutrition information is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition