Ultimate slow-roasted lamb: 12-hour Lamb Shoulder

Name: Ultimate slow-roasted lamb: 12-hour Lamb Shoulder
Prep time: 10 min
Cook time: 780 min
Total time: 790 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 1.6 - 2.2kg / 3.2 - 4.4lb lamb shoulder (, bone-in (Note 1)); 2 cups water ((Note 2)); 1 brown onion ((unpeeled), cut into 6 wedges (Note 3)); 2 1/2 tsp fresh rosemary (, chopped (finely)); 1 tbsp dried oregano; 2 g arlic cloves (big!) (, finely chopped); 1 tsp salt (, kosher or cooking salt (or 3/4 tsp table salt)); 1/2 tsp black pepper; 1/4 cup extra virgin olive oil; 1 tsp cornflour / cornstarch; 1/4 cup water; 1/4 tsp salt

Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal

⏱️ 790 min 🔪 Prep: 10 min 🔥 Cook: 780 min 📊 Hard ⭐ 5.0 (158) 👁️ 2 views

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Ultimate slow-roasted lamb: 12-hour Lamb Shoulder

Foto: RecipeTin Eats

Ingredients

5 servings

1.6 - 2.2kg / 3.2 - 4.4lb lamb shoulder (, bone-in (Note 1))
2 cups water ((Note 2))
1 brown onion ((unpeeled), cut into 6 wedges (Note 3))
2 1/2 tsp fresh rosemary (, chopped (finely))
1 tbsp dried oregano
2 g arlic cloves (big!) (, finely chopped)
1 tsp salt (, kosher or cooking salt (or 3/4 tsp table salt))
1/2 tsp black pepper
1/4 cup extra virgin olive oil
1 tsp cornflour / cornstarch
1/4 cup water
1/4 tsp salt

Steps

Preheat oven to 230°C / 450°F (210°C fan).
Marinade/rub: Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!
Marinate 2 - 24 hrs: If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. I skip this step more often than not, however. (Note 4)
Prepare roasting pan: Scatter onion in the base of the roasting pan. Place lamb shoulder on top . Pour water into pan.
Roast uncovered for 45 minutes.
Slow-roast 12 hours: Turn oven down to 100°C/210°F (both fan and standard, Note 5). Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I always do overnight!).
Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.
Remove lamb: There will (should!) be a lot of liquid pooled under the lamb in the roasting pan. Remove lamb to a large dish. Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours. See Note for reheating / making ahead.
Reduce liquid: Strain all the liquid in the roasting pan into a saucepan (Note 2). Bring to a boil then simmer rapidly on medium-high until it reduces down to 1 cup (250ml).
Thicken: Mix cornflour with water. Pour into jus in a thin stream while stirring continuously. Continue to cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency. Add salt and pepper to taste.
Serve Slow Roasted Lamb with Jus. Use tongs for tearing meat off - no knife for carving needed! Pictured in post with Greek Lemon Roasted Potatoes, a perfect match for this Greek-ish flavoured lamb. Roasted Vegetables would also be ideal.