Slow Roasted Shoulder of Lamb Recipe

Slow Roasted Shoulder of Lamb Recipe

This is how I chose to cook a Shoulder of Lamb the other day.  Having earned my AGA ‘brownie points’ by working in the AGA shop that used to exist in Beverley some years ago (and been lucky enough to acquire my AGA with Staff Discount) this is one dish I had always wanted to cook in my AGA oven, but somehow it had eluded me until now.

Lamb Shoulder and Ingredients ready for the oven

My Slow Roasted Shoulder of Lamb recipe is like so many I cook at the moment – a bit from here, a bit from there and then an ingredient I think I remember some chef mentioning, maybe? It isn’t that I don’t follow cookbook recipes – Heavens, you must have seen my overflowing library of cookbooks collected over the years, pictured in earlier blogs.  And I still devour recipes, but once I am familiar with the general method, I can’t help messing about a bit, sort of putting my own stamp on it.

Browning my Shoulder of Lamb

The excitement  at preparing the Shoulder of Lamb for it’s very slow roasting was somewhat tempered by the fact that I had just recovered from a horrific bad throat and cold, but now poor Erik was showing visible signs of collapsing with the same winter ailment. Anyway, we decided it was either ‘kill or cure’, and we both wanted to see if it would turn out well.  So smothered with my favourite Lamb seasoning of the moment, Ras al Hanout, the Lamb shoulder was browned all over.  Meanwhile onions were chopped into sixths, bayleaves were inserted in between, along with rosemary sprigs and thyme and garlic cloves (some impaled into the skin and some placed into the pot).  The Lamb was esconced on top of the onions, then Vermouth and chicken stock poured over and all was brought to a simmer.

Lamb Shoulder simmering before going for a Slow Roasting

With my AGA, I have a Simmering Oven,  and as I prepared the Lamb mid-morning, but we were not eating until 7.00pm., I put the lid on my heavy pot, and placed it in the Simmering Oven (equivalent to about 130 C) for the next 6 hours.  After that time, and with trepidation, I managed to lift the pot out, placed it on the AGA warming plate, took the lid off and after nearly fainting with pleasure at the fantastic aroma that wafted up from the lamb, I poured some runny honey over the skin.  The Lamb, uncovered, went into the top of the Baking Oven (roughly 180 C), for about 30 minutes, until the skin was golden-crispy brown.  Then the fragrant pot came  out, the Lamb was put into another dish to rest whilst I finished off the rest of the meal.  Chantenay Carrots roasted in oil and herbs in the oven, and Jansson’s Temptation, that fabulous but rich Potato, Onion, Anchovy and Cream gratin- type concoction.

Shredding the Slow Roasted Shoulder of Lamb, with two forks

Shredding the Lamb was a bit like shredding Crispy Duck, but I must admit we kept pinching little pieces of the meat.  It tasted gorgeous, and I will definitely add this dish to my repertoire for family and friends.  The Jansson’s Temptation was stunning as well, but so rich that a big spoonful each was enough for us.

Jansson’s Temptation – Rich and Creamy, but don’t overdue the Anchovies!

I do find it incredible that after having had many food adventures, both Erik and myself still get excited at cooking something new. Whether it’s a recipe from Gordon Ramsay, Nigel Slater, Jotam Ottolenghi, an old one from Elizabeth David or our grannie’s recipe book, the excitement never ends.  In fact, as we have more time on our hands, we cook more and more, and love sharing our discoveries with everyone.

If you would like up-to-date information on AGA ovens (including the Total Control new AGA that you can turn on and off – even with remote control – that I dream about), please Click Here.

If you would like the recipe for the Slow Roasted Shoulder of Lamb please see below.

If you would like the Jansson’s Temptation recipe, please click here.

And Enjoy.