How To Slow Roast Rolled Shoulder Of Lamb at Andrew Hiatt blog

How To Slow Roast Rolled Shoulder Of Lamb. Put the lamb shoulder on top. Break up the garlic bulb, then scatter in half of the unpeeled cloves. Preheat the oven to full whack. Roast for 20 minutes to give the lamb a chance to develop a crust, then turn the heat down to 150°c/fan 130°c/gas 2. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Remove the lamb from the oven, transfer the roasted lamb to a warm plate/platter and rest for at least 20 minutes covered with an aluminium foil before carving. Turn up the oven to 220°c/425°f and roast for. Pour the white wine and 100ml of water around the meat.

Traditional Lamb Shoulder Roast Recipe
from www.thespruceeats.com

Preheat the oven to full whack. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Break up the garlic bulb, then scatter in half of the unpeeled cloves. Put the lamb shoulder on top. Remove the lamb from the oven, transfer the roasted lamb to a warm plate/platter and rest for at least 20 minutes covered with an aluminium foil before carving. Turn up the oven to 220°c/425°f and roast for. Roast for 20 minutes to give the lamb a chance to develop a crust, then turn the heat down to 150°c/fan 130°c/gas 2. Pour the white wine and 100ml of water around the meat.

Traditional Lamb Shoulder Roast Recipe

How To Slow Roast Rolled Shoulder Of Lamb Put the lamb shoulder on top. Break up the garlic bulb, then scatter in half of the unpeeled cloves. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Pour the white wine and 100ml of water around the meat. Put the lamb shoulder on top. Turn up the oven to 220°c/425°f and roast for. Preheat the oven to full whack. Roast for 20 minutes to give the lamb a chance to develop a crust, then turn the heat down to 150°c/fan 130°c/gas 2. Remove the lamb from the oven, transfer the roasted lamb to a warm plate/platter and rest for at least 20 minutes covered with an aluminium foil before carving.

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