Lamb
Lamb and Chickpea Stew
Lamb and chickpea stew combines tender shoulder, carrots and cooked chickpeas in a tomato-spiced broth. Chickpeas add a creamy bite and absorb some of…
Lamb
Slow Roasted Lamb Shoulder
Slow-roasted lamb shoulder is designed to become soft enough to pull into substantial pieces. Rosemary, thyme, garlic and onion flavour the cooking juices. The covered roasting stage retains moisture, while the final uncovered stage develops colour.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
The formulation assumes a shoulder around 2 kg; thickness and bone structure affect the time. Use a deep roasting dish and enough liquid to protect the base without submerging the entire joint. Wine is a flavouring choice, not a guarantee of an alcohol-free result.
Keep the shoulder covered during the tenderising stage and check the liquid level periodically. After safe temperature is reached, continue until a fork enters and turns easily. Rest the meat while excess fat is removed from the pan juices.
A safely cooked but firm shoulder needs more gentle cooking for tenderness. A dry pan needs a small addition of hot stock or water before scorching occurs. If the juices are salty, dilute before reducing further.
About This Recipe
Slow-roasted lamb shoulder is designed to become soft enough to pull into substantial pieces. Rosemary, thyme, garlic and onion flavour the cooking juices. The covered roasting stage retains moisture, while the final uncovered stage develops colour.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Roasting tin
- ✓ Foil or lid
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Season deeply: Make small incisions in the shoulder and insert garlic and rosemary; rub with olive oil, lemon, salt and pepper.
- Build the braising base: Lay onions and thyme in a deep roasting dish, place the lamb on top and pour wine and stock around it.
- Cover and slow-roast: Seal the dish tightly and cook at 160°C conventional / 140°C fan for 4 hours.
- Test tenderness: Uncover and check a fork enters easily and the shoulder blade loosens; add a little hot stock if the tray is dry.
- Brown: Raise the oven to 220°C and roast uncovered for 20 minutes until the outside is deeply coloured.
- Rest and pull: Rest for 20 minutes, skim excess fat from the juices and serve carved or pulled with the onion-rich sauce.
Chef Notes & Tips
Tenderness, not the clock, is the final test; the shoulder blade should move easily before the high-heat finish.
Ingredient choices: The formulation assumes a shoulder around 2 kg; thickness and bone structure affect the time. Use a deep roasting dish and enough liquid to protect the base without submerging the entire joint. Wine is a flavouring choice, not a guarantee of an alcohol-free result.
Cooking control: Keep the shoulder covered during the tenderising stage and check the liquid level periodically. After safe temperature is reached, continue until a fork enters and turns easily. Rest the meat while excess fat is removed from the pan juices.
If something goes wrong: A safely cooked but firm shoulder needs more gentle cooking for tenderness. A dry pan needs a small addition of hot stock or water before scorching occurs. If the juices are salty, dilute before reducing further.
Ingredient Substitutions
- ↔ Lamb shoulder → goat shoulder with extra cooking time
- ↔ White wine → stock plus lemon juice
- ↔ Fresh rosemary → 6 g dried rosemary
Food Safety & Doneness
For intact lamb chops and roasts, reach at least 63°C and rest for 3 minutes. Shoulder and other braising cuts need longer to become tender. Use separate raw-meat utensils.
Serving & Plating
Pull or carve into generous pieces and serve with strained, tasted juices. Plan potatoes or vegetables separately because they are not included in this ingredient list.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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