Roast rolled shoulder of lamb

Posted by Gary
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This roast rolled shoulder of lamb will give me enough muscle (meat) for dinner tonight and lunch meat for most of the week. A perfect cooking for one, meal for one with leftovers for one 😃

Dedicated to Australian sheep farmers who are integral to the economical success of our great nation.

#aussiefarmers
Roast rolled shoulder of lamb with mango and lime salad

I haven’t much lamb lately so I thought I’d roast rolled shoulder this weekend rather than cook a steak to supply my lunch meat for the week.

I went with a relatively small roast rolled shoulder because the shoulder muscle tends to be more moist and tender, and a boneless roll is easier to carve. That said, I did mention to a work mate on Friday that I might buy a leg because I like using my Dick™ brand boning knife to butterfly a leg of leg and practise my butchering skills.

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Recipe

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Roast rolled shoulder of lamb with mango salad
Prep Time
10 mins
Cook Time
1 hr 30 mins
Faffing
20 mins
Total Time
2 hrs
 
Roast rolled shoulder of lamb with mango salad and cooked with a wireless meat thermometer to ensure perfectly tender moist meat.
Course: Main Course
Cuisine: Australian
Keyword: Lamb, Lamb shoulder
Servings: 1 Hungry Human Macrophage
Calories: 500 kcal
Author: Gary
Ingredients
Meaty bit
  • Rolled shoulder of lamb
  • Rosemary
  • Thyme
  • Dried Italian herb mix
  • Iodised salt
  • Black pepper
  • Queensland nut oil
Salad bit
  • Salad leaves
  • Mango
  • Mint leaves
  • Lime juice
  • Lime zest
  • Olive oil
Instructions
Meaty bit
  1. Preheat the toaster oven to 200 °C (392 °F).
  2. Remove the rolled shoulder of lamb from the environmentally unfriendly plastic packaging.
  3. Massage Queensland nut oil over the outside surface of the rolled shoulder of lamb.
  4. Season a cutting board with iodised salt, freshly cracked black pepper, dried Italian herb mix, chopped rosemary, and chopped thyme.
  5. Roll the rolled shoulder of lamb over the seasoning on the cutting board to ensure an even coating of the outer surface of the rolled shoulder of lamb.
  6. Add some water to a baking dish, making sure it’s enough so it won;t boil off completely during cooking.
  7. Place a rack on top of the baking dish.
  8. Insert the probe of the wireless meat thermometer deep into the rolled shoulder of lamb and place the lamb on the rack.
  9. Place the lamb into the toaster oven.
  10. Open the thermometer’s app on a smart device and set up a cooking program for a medium rare piece of lamb.
  11. Keep an eye on the app as well as the lamb in the toaster oven.
  12. Cook the meat according the app.
  13. Remove the meat when the app signals the need to remove the lamb from the heat source so it can begin to rest.
  14. Once the lamb has rested, remove the wireless meat thermometer probe and wash it to make sure you get the most out of the device. Place the probe back in its battery case once it is clean.
  15. On a cutting board and with a favourite sharp knife (I used my Dick™ brand butchers knife) slice the lamb to the thickness you desire.
  16. Put aside enough lamb for dinner and then place the rest of the sliced meat into a hermetically sealable container for lunch meat during the week.
Salad bit
  1. If you’re a lazy cook like me, you might use a bag of salad leaves purchased from the supermarket. If you’re not lazy, you could separately buy spinach leaves, beetroot leaves, cabbage leaves, and lettuce leaves to combine into a salad.
  2. Dice a mango and add the mango to the salad bowl.
  3. Add mint leaves to the salad bowl.
  4. Zest a lime and add the zest to the salad bowl.
  5. Squeeze the juice from the lime and add to a mixing glass.
  6. Add some olive oil to the lime juice and mix.
  7. Halve some cherry tomatoes and add to the salad bowl.
  8. Pour the lime and oil dressing over the salad in the salad bowl.
  9. Toss the salad (and please do not look up Urban Dictionary for the definition of “tossed salad”).
Plating up bit
  1. With a pair of tongs add the tossed salad to a plate.
  2. Lay slices of lamb over the salad.

  3. Serve the lamb with mint sauce.

Blogging bit
  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

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. 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.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

  • Coles Spring Lamb Shoulder Roast Boneless
  • Rolled lamb shoulder
  • Rolled lamb shoulder
  • Iodised salt, freshly cracked black pepper, fresh rosemary, fresh thyme, dried Italian herb mix
  • Iodised salt, freshly cracked black pepper, fresh rosemary, fresh thyme, dried Italian herb mix
  • Lamb massaged with Queensland nut oil
  • Rosemary and thyme in a baking dish
  • Seasoning rolled lamb shoulder
  • Seasoning rolled lamb shoulder
  • Seasoning rolled lamb shoulder
  • Rolled lamb shoulder on a rack
  • Rolled lamb shoulder on a rack with MEATER™ in situ
  • Making mint sauce
  • Roasted rolled lamb shoulder MEATER™ in situ
  • Roasted rolled lamb shoulder and my Dick™ brand butchers knife. MEATER™ in situ.
  • Carved rolled lamb shoulder
  • Roast rolled shoulder of lamb with mango and lime salad
  • Roast rolled shoulder of lamb with mango and lime salad
  • Roast rolled shoulder of lamb with mango and lime salad
  • Roast rolled shoulder of lamb with mango and lime salad
  • MEATER™ graph lamb

Questions and answers

What does “riding on the sheep’s back” mean?

It’s more about wool than lamb. Apparently lamb meat helped New Zealand while the sale of wool sustained Australia’s economy. In World War 2 wool was a vital necessity to keep our war fighters warm in the cold of Europe.

Rather than synthetic fabrics, I think we need to do more with wool. The only problem is that Australian farmers are enduring drought conditions in many parts of Australia which makes it difficult to farm sheep for wool.

Why didn’t you buy a leg of lamb? Why did you go with a roast rolled shoulder of lamb?

While I am always keen to butcher some meat, the reality is a leg of lamb is too much meat for one person to comfortably eat in one week. In addition, being a lazy cook for one, the rolled shoulder of lamb is an easier option and I could choose a smaller parcel of lamb.

Seasoning the cutting board is a bit wanky isn’t it?

Yep, but it does give a nice even crust of seasoning all over the rolled shoulder of lamb.

Final thoughts

  • Do you like lamb?
  • Do you prefer leg or shoulder? Would you like a roast rolled shoulder of lamb?
  • Do you like fruit in a salad?
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15 Responses

  1. I do like lamb! I went to a restaurant here in the Pacific Northwest once where they serve lamb with some kind of lavender seasoning and it was absolutely amazing. Cheers!

    Reply

    1. Hi Lorraine, yes, Queensland nut oil is extracted from Queensland nuts which are the nuts from about three species of tree in the Genus: Macadamia. I grew up calling them Queensland nuts and being told stories of how the Hawaiians took them and exploited them as their own.

      Reply

  3. perfectly cooked lamb there Gary, though I do also like shoulder slow cooked until it almost falls off the bone – the extra fat compared to leg means it still stays succulent 🙂

    Reply
  4. Pingback: Will there be one more frost? | What I think, watch, listen to, and eat each week

  5. Your food looks very delicious, Gary 😀
    I prefer lamb to much else of meat and use to make the leg, as this is delicious too and gives great possibilities for the rest of the meat, as I use for the coming days in fx. pizza or served cold in slices with a salad.
    I do like fruit in salad.

    Reply

    1. I think lamb is highly underrated in some countries. That said, when it did start becoming more popular in North America and when we began a live export trade to the Middle East the prices for lamb went up orders of magnitude overnight and now it’s more of a luxury food here.

      Reply

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