Lamb is one of the five basic food groups. You know the others, viz., beef, poultry, pork, and fish. I’m a lover of all five food groups, but lamb as a roasting meat is one of my favourites.
I always choose a shoulder roast rather than a leg roast. The shoulder joint is usually fattier, juicier and more tender. It’s also relatively easy to carve.
I recommend a slow cook at a relatively low temperature. I suggest between 140 and 150 °C for up to three or so hours. The time depends on the size of the joint of meat.
A good rub is also worth doing. You can go the traditional route of garlic and rosemary, but for something really quick simple and tasty I use freshly cracked pepper, sea salt, dry mixed herbs and curry powder. There’s no need to rub any olive oil, if the joint has a good layer of fat you won’t need any extra oil. The fat that comes from the roast can be kept for other things and stored in the refrigerator.
Easy roast lamb
- Lamb shoulder roast with a good layer of fat
- Freshly cracked pepper
- Sea salt
- Dried mixed herbs
- Curry powder
- Turn the oven on to between 140 and 150 °C.
- Remove the meat from the packaging and pat dry.
- With a sharp knife make shallow cuts about 5 cm apart all over the joint of meat.
- Rub in sea salt, freshly cracked pepper, dry mixed herbs and curry powder.
- Place on a roasting rack in a roasting tray.
- Place in the oven and cook for about 3 hours.
- Rest the meat for at least 30 minutes before doing anything with it.
- Normally I put the meat onto a plate, cover with plastic film and place in the refrigerator so that I can carve it the following day for lunch meat.
- Sometimes after resting the meat I’ll trim some of the juicy fatty pieces and have them in a lettuce boat.
- Alternatively you can carve the joint and turn it into a baked dinner with vegetables or a salad.
I hope you enjoy this recipe. Please let me know what you think. Feel free to leave a comment and please check out my Instagram feed of my food images. I’d also love it if you liked the Yummy Lummy Facebook page.