Shoulder of lamb is easily overlooked when it comes to choosing cuts. It has a decent amount of fat and most people aren't sure how to cook it properly. However, if you have some time and love meltingly tender meat, this cut is for you. An added perk is that you get more for your money - it's a much cheaper cut and you can feed a decent amount of people.
Boned and rolled stuffed shoulder of lamb
Takes 2 and a half hours, plus 1 hour soaking
115g dried apricots
1 tbsp olive oil, plus more for the tin
1 red onion, peeled and roughly chopped
2 garlic cloves, crushed, then peeled
115g pine nuts, toasted
Leaves from a large bunch of parsley, roughly chopped
1 egg, beaten
Freshly ground black pepper
1.5kg shoulder of lamb, boned weight
- Preheat the oven to 180 C. Place the apricots in a bowl and cover with boiling water. Leave to plump for 1 hour.
- Just cover the couscous with boiling water and fork through until soft. Heat the olive oil in a saucepan over a low-medium heat and cook the onion until soft. Add the garlic and cook for a further 2 minutes. Stir into the couscous with the pine nuts and parsley. Mix well. Drain and chop the apricots and mix into the couscous with the egg and seasoning.
- Lay the shoulder of lamb out flat, skin side down, and fill with the stuffing, then roll and secure every 5cm with butcher's twine. Place in a lightly oiled roasting tin and cook in the oven for 1 hour 45 minutes.
- Leave to rest for 10 minutes, then carve and serve with a tomato salad.
Slow roast shoulder of lamb
Takes 4 and a half hours
1 head of garlic
3 kg shoulder of lamb
6 onions, peeled
8 carrots, peeled
Freshly ground pepper
- Preheat the oven to 190C. Cut the head of garlic in half and rub it all over the shoulder of lamb, then break it up into cloves in the roasting tin. Add the onions and carrots and place the lamb on top, season and pour on 1.4 litres of water. Tent the tin with foil and place in the oven for 30 minutes.
- Reduce the heat to 150oC and cook for a further 4 hours. About 30 minutes before serving, remove the foil and allow the lamb to crisp and brown. The lamb will be so tender it doesn’t require carving; the blade should just be lifted out and the lamb spooned from the tin with the vegetables and juices.
Recipes from The Ginger Pig Meat Book