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Slow Cooked Shoulder of Lamb

Slow Cooked Shoulder of Lamb

 


You will need...


  • 1 shoulder of lamb (or leg if prefered) 
  • 1 whole garlic bulb
  • 40g of Garden mint glaze per Kg of lamb
  • Sea salt and freshly ground black pepper
  • Lots and lots of fresh of rosemary stems

Method


  • Pre-heat the oven to its highest setting.

  • With a sharp knife, score the skin of the joint every 2.5 cm (1"). Cut about halfway through the fat. 


  • Using plenty of salt and pepper, season the lamb on both sides, ensuring you get plenty into the slashes you have made.


  • Coat the lamb in mint glaze using 40g per kg of meat.

  • Smash the garlic bulb to separate all of the cloves and place half of them, unpeeled, in the base of a suitable sized roasting tray.

  • Distribute most of the rosemary stems evenly into the base of the tray.

  • Sit the meat, skin-side upwards, into the roasting tray and place the remaining garlic cloves on the top of the skin, together with the remaining rosemary stems. 

  • Cover with 2 layers of tin-foil and fold the edges over the edge of the roasting tin to ensure a good seal.


  • Place the joint in the oven on the top shelf and instantly turn the oven down to 160° C (325° F - gas 3) 

  • Leave to roast slowly for 4 hours.

  • After 4 hours, remove the lamb, together with the garlic, and put the meat on a pre-heated plate. Cover loosely with a piece of foil and leave to rest for a while before carving and serving with your choice of sauce.

Posted by Tongmaster


The following awards were won by our customers using our spices and seasonings.

award

Award winning wild lamb & rosemary burger seasoning


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Award winning angus burger seasoning


credits

Tongmaster and their trade partners are all members of one or more of these certified organisations.

All Tongmaster trading partners are
BRC Certified.


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