This roast lamb shoulder is marinated with garlic, ginger, and fresh herbs. It's roasted alongside veggies, then served with a rich red wine gravy. Perfect for the weekend or festive dinner with family and friends.
Put the roasting rack in the oven and immediately reduce the temperature to 320 F / 160 C.
Roast for about 60 minutes, basting at least once in between.
Then, remove the foil and continue to roast uncovered for another 60 to 90 minutes, basting once or twice in between.
The meat should be soft fork-tender and moist.
Remove the shoulder and veggies to a serving platter. Cover with aluminum foil to keep warm while you make the gravy.
Place the roasting pan over medium heat and add the water and red wine.
Deglaze the pan, scrape with a spatula to remove all the caramelized bits of veggies, herbs, and meat. Avoid the dark burnt parts.
Add flour and continue to cook a minute or two more until thickened.
Strain the gravy through a sieve or mesh. Then, pour into a sauceboat.
Always thaw the lamb shoulder before cooking - a few hours at least 2 to 3 hours. Cooking chilled meat cause uneven baking causing the outer parts of the meat to overcook.
A lamb shoulder is a large chunk of meat and not much exposed. So, make sure to over season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
Use a roasting rack, don't just place the meat on the baking tray. The roasting rack will let the juices flow below and let the outside of the shoulder forms a crust almost a sear that keeps all the juices in.
Elevate the bone from the base if possible. This encourages even cooking by circulating the air.
Cook the meat just until you reach the desired doneness, not a minute more. The meat continues to cook about 5 to 10 degrees more after you take it out of the oven.
If you are entertaining and want to ensure you have the perfect roast. Remove the lamb shoulder at about 135 F - this will be perfectly pink and about 140 F by the time you serve.
Don't open the oven door too often to check doneness instead calculate the cooking time and check closer to the time.
Don't poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat you will see juices flow out. You want these to stay in so don't make too many holes. I poke the thermometer just ones and leave it there until it reaches the desired temperature.
Let the meat rest after cooking. If you cut the meat too soon all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you