I think I have a new Sunday ritual*. I’m becoming addicted to slowly roasting a shoulder of lamb each Sunday. The roasting meat fills my apartment with a gorgeous rich meaty aroma and my hunger builds with the smells.
- Shoulder of lamb (this one was 0.8 kg)
- Brussels sprouts[cap id=”attachment_12304″ align=”alignnone” width=”980″][img src=”http://yummylummy.com/wp-content/uploads/2015/06/2015-06-12_16.56.20_001_GARY_LUM_FB-1024×683.jpg” width=”980″ height=”654″ class=” size-large” title=”Brussels sprouts” alt=”A close up of Brussels sprouts”]Brussels sprouts close up[/cap]
- Preheat the oven to 150 °C
- In a casserole suspend the meat on a [url href=”https://en.wikipedia.org/wiki/Trivet” target=”_blank”]trivet[/url]
- Put into the oven for 2 hours
- At the 2 hour mark add a slice of pumpkin and the Brussels sprouts
- At the 3 hour mark remove the casserole from the oven and allow the meat to rest for 20 minutes
- Carve enough meat for a meal and keep the rest for lunches
- Plate up and shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
For lunch I made a salmon and avocado lettuce wrap which I spiced up with a jalapeño pepper.
How do you like to cook shoulder of lamb?
*The current Sunday ritual is ironing my shirts and watching an episode of Star Trek.
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.