Slowly roasted lamb shoulder on the last weekend of winter

What better way to fill a small apartment with delicious aromas than with a lamb shoulder slowly roasting in the oven for 4 hours. I love the shoulder meat, I reckon is has been flavour and is more tender than leg meat. Nothing beats a low and slow cooking at about 150 °C for between 3 and 4 hours.

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What do you need for this dish?

  • One lamb shoulder
  • An onion sliced
  • Three sticks of celery sliced
  • One potato cut into small pieces
  • One cup of stock
  • A couple of bay leaves
  • One microwave packet of corn, peas and carrot

How do you put it all together?

  1. In a large casserole add the lamb, onion, celery, potato, bay leaves and stock
  2. Cover with some baking paper to keep the lid from getting dirty
  3. Put the lid on and then put into an oven at 150 °C for 4 hours

How do you prepare for the photograph?

  1. Let the meat rest for 30 minutes
  2. Remove the meat from the casserole
  3. Dissect out the humerus and scapula
  4. Aliquot some meat for lunches
  5. Plate up the meat and vegetables
  6. Shoot a photograph
  7. Eat the meal
  8. Wash the dishes
  9. Write the recipe
  10. Make a nice picture with Adobe Lightroom and Adobe Photoshop
  11. Blog and vlog (verbs)
Lamb shoulder from Coles
Lamb shoulder
Lamb shoulder from Coles
Slowly roasted lamb shoulder with vegetables

How did it taste?

Really really good. The meat was full of flavour and it was so tender. OMG, it was good.

I’m looking forward to eating leftover lamb for lunch while at work this week.

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Final words

If you make this dish please let me know how it went. Please send me a photograph and make a comment below.

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6 Responses

  1. The shoulder of lamb looks like its very soft, the meat falling off bone kind of soft. It does look and sound good. Congratulations Chef Gary on another great meal. Don’t know about you, but in general I prefer lamb over pork, with chicken being my favourite meat. Second is fish 😀

    Aliquot. Now I learned a new word today 😀

    1. Thanks Mabel. I love a good steak. I will always be fond of chicken and duck. I do have a preference for roast lamb over roast pork, unless it’s a belly of pork done with sugar and soy. I’m a fan of most fish especially freshly caught barramundi, Australian salmon and real salmon.
      Aliquot is an everyday word for me. I first learnt it working in a laboratory while in high school in 1982.

    1. It’s true Sarah, Australia has a big Greek population almost all over the country. We also have a lot of sheep.
      It used to be said Australia’s economy was built on the sheeps back.

  2. It sounds like a great meal.

    For a province that raises sheep, the only sales we seem to get in Ontario is frozen NZ lamb. The city market’s fresh lamb is very pricey though I have been known to buy the ground at $8 a pound for kofta on occasion.

    We get a lot of very inexpensive pork though. 🙂

    1. Mmm…Canadian pork is good. We have so much sheep in Australia. Per capita though New Zealand beats us hence the unsavoury jokes about NZ men and lady sheep.

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