A lamb leg is basic. A 3-hour shoulder is great. However for the most succulent roast lamb of your life, slow-roast it for 12 hours within the oven in a single day. Cooked at a really low temperature with loads of braising liquid, you’ll be able to set-and-forget with no fear. This solely hands-off, simple cooking methodology yields superior outcomes with the bonus that it reheats 100% completely and you’ll cook dinner as much as 4 shoulders directly.
Welcome to my (present) favorite centrepiece for giant gatherings!
What’s so superb a few 12 hour lamb, anyway?
There are lots of devoted followers of this tremendous 3-Hour Gradual Roasted Lamb Shoulder, full of garlic and rosemary. And there’ll all the time be a spot in my life for a 3-hour lamb, one thing speedy you’ll be able to pop within the oven on a lazy Sunday afternoon for supper that evening.
So why must you give the 12-hour lamb a go? As a result of it’s even higher. ??♀️ See, it’s a bit like flying. Consider 3-hour lamb like enterprise class. It’s fairly superior and no person on the receiving finish goes to complain. However 12-hour lamb is the subsequent rung, the highest shelf – it’s first-class. And when you’ve flown first-class, it’s laborious to have a look at anything the identical means once more!
Right here’s what makes 12-hour lamb that rather more particular:
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Decrease temp = extra succulent meat – Robust cuts like lamb shoulder want slow-cooking to tenderise them. The decrease the temperature, the longer it takes to cook dinner, which implies much less complete moisture evaporation and thus juicier meat. 3-hour lamb is cooked at 180°C/350°F, whereas the 12 hour lamb is cooked at solely 100°C/212°F.
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Higher flavour – Not solely is the flesh is juicier however the gradual braising-roasting methodology right here means you get the perfect of each worlds: flavour infused into the flesh from the braising liquid, and floor browning you’ll be able to solely get with roasting. However sure, I’ve included gradual cooker methodology!
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Fingers-off in a single day cooking – Coated, with loads of braising liquid to maintain it moist, our first-class lamb cooks in a single day on autopilot. No basting, no eradicating masking to brown, no tray rotations – it fully takes care of itself. Get up the subsequent day and be greeted with roasted meat perfection!
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Simple to scale up – Make 2 on the identical time in a single pan, or 4 throughout 2 pans!
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Reheats 100% completely – In contrast to many different roasts, this 12-hour slow-roasted lamb shoulder reheats 100% completely, which makes it a wonderful make-ahead centrepiece for giant gatherings.
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It creates its personal jus (which sounds fancy nevertheless it’s useless simple) – It’s simply the braising liquid, simmered to pay attention and thickened barely with cornflour. After 12-hours with the lamb, that is flavour-packed liquid gold!
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A daft effort-to-reward ratio – I’m a VERY huge fan of recipes the place you reap excessive rewards for a small outlay of effort!
What that you must make 12-hour slow-roasted lamb shoulder
I’ve gone for traditional flavours right here that lamb loves – rosemary and garlic. Easy is all we’d like once we’re doing slow-roasting!
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Lamb shoulder – The extra economical but superior brother to lamb leg (in my humble opinion) as a result of it’s obtained extra flavour, it’s juicer, and it’s much more forgiving to cook dinner than lamb leg. Leg both must be roasted to blushing pink perfection or slow-roasted to fall-apart tenderness (however as a result of it’s leaner there’s much less margin for error with the cook dinner time).
Shoulders are broadly accessible today in Australia, even at massive grocery shops (Coles, Woolies and so forth). They’re sometimes round 1.3 – 1.6kg (younger lambs with extra tender flesh) however typically you will discover them as massive as 2kg+ that are nonetheless terrific, however the flesh is a wee bit much less tender (as a result of they’re older animals).
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Garlic and rosemary – Timeless companions to lamb. We’re beneficiant on the garlic – it’s so good!
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Onion – To maintain the lamb barely elevated off the bottom (as a substitute of utilizing a rack) and likewise to flavour to the sauce (lamb jus) which we make utilizing the braising liquid.
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Olive oil – For rubbing the lamb so the salt, pepper, garlic and rosemary stick.
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Water – Loads right here, so the lamb is generally submerged for the length it’s within the oven. There’s a couple of causes for this. Firstly, for moisture retention within the flesh through the slow-roasting interval. Secondly, it promotes extra even cooking of the flesh as a result of water conducts and distributes warmth extra successfully than the convective warmth of oven air (ie. simply dry roasting). Thirdly, to stop the pan drying out which might consequence within the pan base residues burning. And lastly, the water turns into closely flavoured with lamb juices, which we then cut back to make the sauce. There’s completely no want to make use of inventory!
How one can make 12-hour lamb shoulder
Trace: There’s quite a lot of sleeping on the job concerned. We want extra recipes like this!! ?
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Marinade / rub – Combine the rosemary, garlic, salt and pepper with the olive oil.
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Slather it everywhere in the lamb shoulder, being positive to get proper into all these cracks and crevices! I simply do that straight within the roasting pan – why hassle dirtying a reducing board??
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Water – Pop the onion wedges underneath the lamb (I promise they’re hidden underneath the lamb proven above!) then pour the water into the pan.
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Brown 45 minutes – Pop the lamb within the oven for 45 minutes, uncovered. That is to offer the browning a head begin. It’ll brown additional when lined in foil, however this simply ensures our completed produce is actually properly browned. It’s simpler and higher to do that first than on the finish when it’s already cooked.
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12 hours in oven – Cowl tightly with two layers of foil (or higher but, a heavy roasting pan lid) to stop evaporating moisture leakage. We wish all of it to remain locked in! Then place within the oven for 12 hours at 100°C/212°F. Now go to mattress and sleep nicely, assured by the data that your lamb will end up superbly tomorrow.
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Fall-apart meat and LOTS of liquid! When the lamb emerges from the oven within the morning, the flesh ought to pry aside with little or no effort (verify the facet, not prime, to protect presentation). The pan can have even MORE liquid than it began with due to all of the lamb juices. See? No danger of a dry pan burning!
For serving / holding / reheating recommendation and pointers on how I might time issues to make it easy for serving at gatherings, see the part simply earlier than the recipe video. For now, let me present you the best way to make the sauce – Lamb Jus!
Lamb Jus: Fancy-sounding however super-easy gravy
The sauce for this slow-roast lamb is an intensely-flavoured marvel, filled with the tasty and meaty goodness you’ll be able to solely get from 12 hours of gradual cooking! Technically this can be a type of jus versus a gravy, as a result of it’s comprised of a discount of meat juices fairly than pan scrapings. The great factor about it’s that it’s a lot much less fussy to make than gravy. No wrangling a roasting pan on the range to make a roux with the fats within the pan right here. As an alternative, we merely simmer the pan juices to pay attention, then thicken barely with cornflour / cornstarch so it coats the meat properly when doused.
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Cut back pan juices – Take away the lamb to a platter, one other roasting pan or a big container. Then pressure all of the pan juices right into a saucepan. Simmer quickly to scale back to 1 cup.
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Thicken with cornflour – Make a cornflour slurry by mixing 1 teaspoon of cornflour with 1/4 cup of water. Pour that straight into the saucepan whereas stirring. At first it should make the liquid murky, however because it comes as much as the boil it should change into shiny and clear, and can thicken barely.
We don’t want the jus to be too thick – not like our standard gravy that we serve with roasts. A jus is meant to be thinner. It’s because it appears and pours extra elegantly than a thick, viscous gravy. Additionally as a result of it sometimes has extra intense savoury flavour than gravy, you utilize much less. So we wish the sauce to run extra readily so it coats the meat extra thinly than gravy (in, say, the 3-hour lamb shoulder).
As soon as the jus is prepared, pour right into a jug and serve alongside the lamb. It may be made days prematurely, saved in a container and reheated merely within the microwave or on the range.
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Lamb jus – the sauce for 12 hour lamb roast -
That pile of tender meat…
As I discussed proper at first, among the causes this has change into my go-to centrepiece for a a gaggle menu is as a result of:
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It’s simple to scale up (as much as 4 shoulders in a single oven)
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It’s just about solely hands-off
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It may be made forward the evening earlier than, and reheats 100% completely
So I believed it is perhaps useful to additionally share with you my typical roast-cooking sport plans together with timings, which I observe relying on when and the way I plan to serve the roast.
Serving your roast: Planning & timings
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If serving at a lunch … Roast the shoulder(s) in a single day. I normally put it in at round 8pm then pull it out at 8am within the morning. The lamb has a lot warmth in it, it’s high-quality to remain out on the counter till lunch is served at 1pm or so. This additionally leaves room for additional oven time if wanted, if the lamb flesh was not fairly fall-apart.
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If serving at a dinner … Roast lamb shoulder(s) in a single day. Time it to fit your sleep schedule!
After it comes out of the oven the subsequent day, absolutely cool to room temperature. Make the jus. Then cowl and refrigerate all. Take lamb out of fridge 3 hours previous to serving (sure, it takes hours to come back to room temperature, in order that reheating is less complicated and extra even). Reheat 1 hour, lined, in oven.
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For early birds! … Rise early and get the lamb within the oven by 6 am (!!) so it’s out of the oven by 7 pm. (45 minutes roasting uncovered + 12 hour gradual roast time). Warning: For seasoned palms solely! It is a tight schedule. I actually do discover it’s simply simpler to cook dinner the evening earlier than!!!
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How one can preserve it heat throughout service … If you’re planning to serve the lamb buffet-style the place individuals take time to serve themselves, it’s finest to serve the lamb inside a gradual cooker on heat mode. I place a complete lamb shoulder in there, placing out separately (the others stays heat, lined within the oven) and other people use tongs to tug the meat off. Simple, no carving, and help-yourself serving!
Right here’s a few gatherings from this yr that starred this 12 hour gradual roasted lamb! Firstly, my belated New Years’ Eve 2021 social gathering that came about in March 2022:
And extra just lately on a visit to Tasmania after I took over the kitchen of Meadowbank Winery to placed on a giant lunch for Tassie associates! 4 lamb shoulders have been slow-cooked in a single day in a single oven within the Air BNB I used to be staying at, then have been transported to the winery within the morning for the lunch. Extra on this journey within the Postcards from Tasmania part on this publication from after I took the journey.
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Not a SINGLE picture with the lamb shoulder! ? -
What to serve with 12 hour roast lamb
A grand fundamental deserves worthy sides!!
It’s pictured above with Greek Lemon Potatoes, that are an ideal match for this Mediterranean-style lamb. Additionally peeking out of the underside nook is a giant, juicy Greek Salad which is a beautiful recent facet to chop by the richness of the lamb.
A giant pan of Herb & Garlic Roasted Greens would even be superb and may be made after the lamb comes out of the oven because the lamb will keep heat for hours upon hours.
So! What do you assume? Have I satisfied you to offer this a go? I don’t crown this the ULTIMATE Roast Lamb frivolously! I really do imagine this to be one of the simplest ways to roast a lamb, for essentially the most superior outcomes. And I’ve shared a good few of roast lamb recipes in my time, simply look under!
Extra of my Roast lamb recipes
– Nagi x
Watch the best way to make it
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Final slow-roasted lamb: 12-hour Lamb Shoulder
Prep: 10 minutes
Prepare dinner: 13 hrs
Marinating, elective: 2 hrs
Mains, Roasts
Australian, Western
Servings5
Faucet or hover to scale
Directions
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Preheat oven to 230°C / 450°F (210°C fan).
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Marinade/rub: Combine the Marinade substances in a small bowl. Rub everywhere in the lamb floor, getting it proper into all of the cracks and crevices!
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Marinate 2 – 24 hrs: If time permits, marinate for two hours on the counter in a roasting pan, or as much as 24 hours within the fridge utilizing a ceramic or glass dish (not steel). I skip this step most of the time, nonetheless (Notice 4).
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Put together roasting pan: Scatter onion within the base of the roasting pan. Place lamb shoulder on prime . Pour water into pan.
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Roast uncovered for 45 minutes.
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Gradual-roast 12 hours: Flip oven all the way down to 100°C/210°F (each fan and customary). Cowl lamb with baking paper, then a double layer of foil and seal very tightly to keep away from moisture evaporation. Roast for 12 hours (in a single day if you want).
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Examine meat – Check facet of lamb with two forks. The meat needs to be fall-apart tender. If not, cowl and return to oven.
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Take away lamb: There might be quite a lot of liquid pooled underneath the lamb within the roasting pan! Take away lamb to a big dish. Cowl loosely with foil to maintain heat. It’ll keep heat for two to three hours. See Notice for reheating / making forward.
Lamb Jus:
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Cut back liquid: Pressure all of the liquid within the roasting pan right into a saucepan. Carry to a boil then simmer quickly on medium-high till it reduces all the way down to 1 cup (250ml).
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Thicken: Combine cornflour with water. Pour into jus in a skinny stream whereas stirring constantly. Proceed to cook dinner for a minute or two over medium warmth, stirring once in a while, till it thickens to a syrup consistency. Add salt and pepper to style.
Serve:
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Serve Gradual Roasted Lamb with Jus. Use tongs for tearing meat off – no knife for carving wanted! Pictured in publish with Greek Lemon Roasted Potatoes, an ideal match for this Greek-ish flavoured lamb. Roasted Greens would even be superb.
Recipe Notes:
1. Lamb shoulder – This joint of meat is available in all kinds of sizes relying on the dimensions/age of lamb! The cook dinner time doesn’t actually differ as a result of the meat itself wants a minimal period of time to interrupt down and change into tender, and likewise the low temperature means it’s very forgiving, ie. it’s laborious to overcook this meat.
In case your shoulder is basically small although, say 1.2kg / 2.4lb, then you’ll be able to in all probability reduce down the cook dinner time by 2 hours, nevertheless it ought to nonetheless be succulent even for those who stick to the complete 12 hours.
Lamb leg – This recipe isn’t appropriate for leg, please use this Gradual Roasted Lamb Leg recipe as a substitute.
2. Water is all we’d like for the braising liquid as a result of it will get a lot flavour from the lamb juices, no want to make use of inventory.
3. Onion – Elevates the lamb barely off base for extra even cooking, plus provides flavour to the liquid that varieties the Jus (sauce).
4. Marinating – The lengthy and gradual cook dinner time means the lamb is basically marinating because it cooks, in my view. However I’m positive individuals with a extra refined palate than me can in all probability style the distinction between marinating, and never. (I can’t).
5. Workflow / timing / reheating: Right here’s what I do –
- Serving for lunch – Gradual roast in a single day so it comes out of there oven round 9 am (to offer a little bit of headroom for additional oven time if wanted, in case meat isn’t fall-apart-tender). Lamb will keep heat lined in foil for 3 hours simply, in a brand new pan or container (don’t go away in liquid, as it should proceed cooking). If wanted, reheat per under.
- Dinner – Gradual roast in a single day, permit lamb to chill to room temperature, then retailer in fridge. Take out 3 hours previous to serving (to de-chill for extra even, sooner reheating). Reheat lined in oven at 150°C/300°F for 1 hour (for 1 lamb shoulder; 4 will take longer). Emergency reheating choice: Microwave it. Sure, actually!
- Jus – Make, cool to room temperature, then refrigerate till required. Reheat in microwave or saucepan on range.
Storage – Cooked lamb will preserve within the fridge for 4 to five days, or freezer for 3 months. It’s at its finest inside 24 hours of cooking I discover, nevertheless it’s nonetheless 97% wonderful on days 2 to five.
Vitamin Data:
Energy: 377cal (19%)Carbohydrates: 4g (1%)Protein: 41g (82%)Fats: 21g (32%)Saturated Fats: 5g (31%)Polyunsaturated Fats: 2gMonounsaturated Fats: 12gLdl cholesterol: 129mg (43%)Sodium: 727mg (32%)Potassium: 633mg (18%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 20IUVitamin C: 2mg (2%)Calcium: 53mg (5%)Iron: 4mg (22%)
Lifetime of Dozer
Dozer on the job: taste-testing a potential recipe for the cookbook!
He accepted. (He’s very constant along with his ranking, I discover.)