- 2 kgs Lamb's shoulder
- 1 1/2 cup Stock - chicken / vegetables
- 1 cup Red wine
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 2 sprigs Cilantro/parsley
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 3 sprigs Cilantro/parsley
- 2 cloves Garlic
- 1/2 inch Ginger
- Salt & pepper for seasoning
- 2 tbsp Olive oil
- 3 Potatoes large
- 3 Carrot large
- 1 Onion large
- 1 Lemon large
Prepare Lamb Shoulder
Remove excess fat and silver skin from the shoulder
Sear the meat on a HOT grill or saute pan.
Rub marinade and set aside.
Get ready to Roast
Add veggies to the roasting pan.
Place the marinated shoulder on the veggies
Spread the remaining herbs around the pan.
The onions and lemons slices go on the shoulder
Sprinkle with salt, pepper and olive oil
Pour the stock and red wine around the shoulder in the pan.
Time to Roast
Roast in the oven at 160 C / 320 F for about 2 hours
Loosely tent the roasting pan for the first 60 minutes so the juices won't' all evaporate.
Keep basing the lamb shoulder every twenty minutes with the juices in the pan.
If you find that too much of the juices have evaporated - add 1/2 to 1 cup water. (I did not have to add any more water)
You will know that the meat is cooked because more of the bone will be exposed and
If you stick a fork in you will find the meat is fork tender.
Remove from the oven and let rest for 10 minutes loosely tented with a foil
To make the gravy simply remove all the vegetable aside.
Place the roasting pan on medium heat.
Add 1/2 cup water 1/4 to 1/2 cup red wine.
Scrape the pan to remove all the caramelized bits of veggies, herbs, and meat.
I had quite a bit of potato stuck so I did not need any flour
But if your sauce looks thin in consistency add 1 tsp of flour
Sieve the gravy to get a nice brown sauce to serve with the lamb shoulder.
Serving: 149g | Calories: 246kcal | Carbohydrates: 9.3g | Protein: 16.9g | Fat: 14.7g | Saturated Fat: 5.9g | Polyunsaturated Fat: 8.8g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 64mg | Sodium: 432mg | Potassium: 0mg | Fiber: 1.3g | Sugar: 1.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg