afoona
Oven-Roasted Lamb Shoulder with Herbs
Meat

Oven-Roasted Lamb Shoulder with Herbs

Oven-roasted lamb shoulder, slow-roasted with garlic, rosemary and red wine — tender, falling-apart meat that comes off the bone

⏱ 3 hr 50 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Preheat the oven to 160°C (320°F).
    ⚙ Preheating the OvenOven
    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
  2. 2
    Cut slits along the meat and insert the garlic cloves into them.
    Knife
  3. 3
    Mix the olive oil, lemon juice, paprika, turmeric, cumin, salt and black pepper and rub the meat well with the mixture.
    Bowl
  4. 4
    Arrange the onion in the bottom of a large baking pan.
    Baking pan
  5. 5
    Place the meat on the vegetables and lay the rosemary sprigs and thyme sprigs on top.
  6. 6
    Pour the wine and stock into the bottom of the pan.
  7. 7
    Bake tightly covered with foil 180 minutes, until the meat softens.
    ⚙ BakingOvenAluminum foilBaking pan
    💡Shoulder is rich in connective tissue: only long, covered baking, in the steam of the liquids in the pan, makes it tender. The cover comes off only at the end, for browning.
    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
  8. 8
    Bake without the foil, after raising the heat to 200°C (390°F), 20–30 minutes, until the meat is browned, tender and falls apart easily with a fork.
    ⚙ BakingOvenBaking pan
  9. 9
    Take out the meat and let rest 15 minutes before carving.
    KnifeCutting board
  10. 10
    Serve the meat with the liquid from the pan.
790calories
53 gprotein
12 gcarbs
54 gfat
● protein 29%● carbs 6%● fat 65%

Per serving (521 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

🧻 Consumables: Aluminum foil

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