Christmas isn’t truly Christmas without a succulent, mouthwatering meaty dish. This festive season, gather around the table and treat your guests to our gourmet roasted lamb shoulder. With its melt-in-your-mouth flavour, it’s the kind of dish that’ll have everyone talking — and coming back for seconds!
Roasted lamb shoulder
Ingredients
- 1-2 red onions, peeled and sliced into wedges
- 1 carrot, sliced into chunks
- 4 cloves garlic, peeled & sliced into long slivers
- 2 sprigs of rosemary
- 4 tbsp olive oil
- Salt and pepper, to taste
- 1,5 kg lamb shoulder or lamb leg on the bone (scoring of fat layer on top optional)
- 1 cup red wine or beef stock
Instructions
PREHEAT the oven to 220ºC and arrange a rack in the centre of the oven. In a roasting tray the same size as the shoulder, arrange the onions, carrots & a few cloves of garlic evenly, top with some rosemary, drizzle with olive oil and season with salt & pepper.
PLACE the shoulder on top, fat side up. Make a few small incisions all over with a sharp paring knife, and insert a slivers of garlic into each incision. Drizzle all over with olive oil, season with salt & pepper, and scatter with some chopped rosemary.
POUR the wine into the bottom of the pan, then cover with foil and place in the oven. Turn down the heat immediately to 170º C, then roast for about 2-3 hours or until the meat is tender enough to pull apart with a fork.
ALSO SEE: Roast leg of lamb with mint and pomegranate rubies
