Lamb shoulder

How to make a quick and easy spicy cheesy lamb roll with gravy

Posted by Gary

Introduction

Today is my last day of annual leave. I thought I would celebrate with a treat for lunch. I had some leftover slowly roasted lamb shoulder in the refrigerator so I thought I’d make a lamb roll.
The difference would be that I added some cheese, spring onions, red chillies and instant gravy (brown onion).

 

The stuff you need

  • One bread roll. I prefer a white bread but you could use brown or wholegrain or even gluten-free if that tickles your fancy (or if you have cœliacs disease).
  • Butter is purely optional but if you like it I recommend it.
  • Grated cheese. I prefer Coon cheese.
  • Leftover lamb shoulder meat. I shredded the meat and heated it up in the microwave oven.
  • Instant gravy. Use whatever brand you like. I went with a brown onion flavoured gravy.
  • Spring onions. Thickly sliced.
  • Red chillies. Thickly sliced.

 

How do you put it all together?

  1. I warmed up my roll by using the microwave oven. While it was cooking I had a small cup of water in there to avoid the roll from drying out.
  2. Cut the roll lengthwise and put some cheese in the slot.
  3. Use some tongs or your fingers to add the warmed up meat.
  4. Add the spring onions and chillies on top of the meat.
  5. Pour on as much gravy as the roll will soak up. That can mean a lot of gravy. I like a lot of gravy.

 

How did it look and taste?

 

Spicy cheesy lamb and gravy roll lamb roll Gary Lum

Purchase link

It looked great and tasted fantastic. I’d do this as often as I could if it wasn’t for the extravagance associated with the lamb roll.

Final words

Do you like lamb rolls? Do you have any variations you like? Would you add some mint jelly?
Feel free to leave a comment about how you like a lamb roll or any great experiences in your eating history.

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Slowly roasted lamb shoulder on the last weekend of winter

Posted by Gary

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.

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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Slow roasted shoulder of lamb

Posted by Gary

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 and vegetables
Shoulder of lamb and vegetables
Slow roasted shoulder of lamb
Recipe Type: Roast dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
A [b]deliciously easy[/b] way to get the most succulent meat you’ll ever experience.
Ingredients
  • Shoulder of lamb (this one was 0.8 kg)
  • Pumpkin
  • Cabbage
  • Brussels sprouts[cap id=”attachment_12304″ align=”alignnone” width=”980″][img src=”https://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]
Instructions
  1. Preheat the oven to 150 °C
  2. In a casserole suspend the meat on a [url href=”https://en.wikipedia.org/wiki/Trivet” target=”_blank”]trivet[/url]
  3. Put into the oven for 2 hours
  4. At the 2 hour mark add a slice of pumpkin and the Brussels sprouts
  5. At the 3 hour mark remove the casserole from the oven and allow the meat to rest for 20 minutes
  6. Carve enough meat for a meal and keep the rest for lunches
  7. Plate up and shoot a photograph
  8. Eat the meal
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)
Shoulder of lamb (uncooked)
Shoulder of lamb (uncooked)
Shoulder of lamb (cooked)
Shoulder of lamb (cooked)
Shoulder of lamb and vegetables
Shoulder of lamb and vegetables

Earlier in the day I went for a walk around Lake Ginninderra and shot a few photographs. I like how the wikipedia entry makes mention that water rats form part of the lake’s rich wildlife.

An abandoned bicycle by Lake Ginninderra shot at about 8.15 am
An abandoned bicycle by Lake Ginninderra shot at about 8.15 am
Cows by Lake Ginninderra. I'm experimenting with black and white photography
Cows by Lake Ginninderra. I’m experimenting with black and white photography
A high dynamic range photograph of Lake Ginninderra
A high dynamic range (HDR) photograph of Lake Ginninderra

For lunch I made a salmon and avocado lettuce wrap which I spiced up with a jalapeño pepper.

Ingredients for a salmon and avocado lettuce wrap
Ingredients for a salmon and avocado lettuce wrap
Salmon and avocado lettuce wrap
Salmon and avocado lettuce wrap

How do you like to cook shoulder of lamb?

*The current Sunday ritual is ironing my shirts and watching an episode of Star Trek.

Super tender and tasty roast lamb shoulder

Posted by Gary

Today is the last day of Autumn, tomorrow Winter starts officially. When I woke up at about 4 am it was close to zero degrees Celsius. I went out for a walk and spent the time thinking of tonight’s roast lamb shoulder.

Roast lamb with cauliflower, Brussels sprouts and mushroom
Roast lamb with cauliflower, Brussels sprouts and mushroom
Super tender and tasty roast lamb shoulder
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Butterflied shoulder of lamb
  • Rosemary cut from the roadside
  • Lime wedges
  • Onions
  • Flat mushrooms
  • Pepper
  • Grape seed oil
  • Brussels sprouts
  • Cauliflower
Instructions
  1. In a baking tray add the meat, cut onions, lime wedges, rosemary sprigs and mushrooms
  2. Add salt and pepper
  3. Cover the baking tray with aluminium foil and make a tight seal
  4. Put into an oven at 150 °C for 3 hours
  5. Wrap the cauliflower and Brussels sprouts in aluminium foil along with some olive oil and wait for 2 hours before putting it into the oven with the meat
  6. At the 3 hour mark remove the meat and vegetables
  7. Let everything rest at room temperature for 30 minutes
  8. Carve the meat
  9. Plate up
  10. Save the rest of the meat and vegetables for work lunch
  11. Shoot a photograph
  12. Eat the meal
  13. Wash the dishes
  14. Write the recipe
  15. Blog (Verb)

The meat should just melt in your mouth. I could have added some bacon pieces to the cauliflower and Brussels sprouts but you don’t want too much of a good thing.

So what else did I do today. Well after a walk and breakfast I went in to work to do something for tomorrow. In the afternoon I ironed and watched Star Trek The Next Generation episodes from season 5.

Magpie at Lake Ginninderra
Magpie at Lake Ginninderra

This magpie was puffing up at me

Dead kangaroo at Lake Ginninderra
Dead kangaroo at Lake Ginninderra

She was still warm. I knew someone in the Northern Territory who would take road kill and cook it for friends and family.

Black swan at Lake Ginninderra
Black swan at Lake Ginninderra

This swan just walked right up towards me

Railing on Lake Ginninderra
Railing on Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra Public Art
Lake Ginninderra trees
Lake Ginninderra trees
Fried egg, beef mince and Coon cheese
Fried egg, beef mince and Coon cheese

Breakfast after the walk around Lake Ginninderra

Curry chili corned beef lettuce wrap for lunch
Curry chili corned beef lettuce wrap for lunch

After a morning at work I made a corned beef wrap

So how did you spend your Sunday? Did you have a roast lamb shoulder?

 

Roast lamb shoulder roll

Posted by Gary

Lunch meat for a week and a fabulous dinner of roast lamb shoulder

Slowly roasting meat results in fabulously tender and melt in your mouth happiness. 

Sunday night dinner. Lamb shoulder roast.
Sunday night dinner. Lamb shoulder roast.
Roast lamb shoulder roll
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Slowly roasted lamb shoulder roll with green vegetables
Ingredients
  • Rolled lamb shoulder (no bones)
  • One onion
  • Black pepper corns
  • Dried chillies
  • Broccoli
  • Spinach
  • Peas
  • Curry powder
Instructions
  1. Dry the rolled lamb shoulder with paper towel
  2. Rub in the curry powder
  3. Slice the onion and place in the bottom of a casserole
  4. Put the lamb on top of the onion
  5. Add a handful of whole black pepper corns
  6. Add a few dried chillies
  7. Add a glass of water
  8. Cover with the lid
  9. Put into an oven at 150 °C for two and a half hours (150 minutes)
  10. Remove from the oven and add the vegetables to the liquid
  11. Put the lid on and put back into the oven for another 30 minutes
  12. Remove from the oven and allow to rest for 30 minutes
  13. Plate up
  14. Shoot the photograph (Nikon D810 and Tamron 90 mm MACRO at 1/25 seconds f/5 and ISO 64)
  15. Eat the meal
  16. Wash the dishes
  17. Write the recipe
  18. Blog and hope people read the recipe
 
Notes
I hope you enjoy this dish

Lamb shoulder roast Lamb shoulder roast

 
If you have any comments or questions please send me a comment in the space below.

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