Oven-Roasted Lamb Shoulder with Root Vegetables

👨‍🍳 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 shoulder cut and insert the garlic cloves into them.

   Knife
3. 3
   Mix the olive oil, paprika, rosemary, thyme, cumin, salt and black pepper and rub the shoulder cut well with the mixture.

   Bowl
4. 4
   Arrange the potatoes, carrot, onion and garlic cloves in the bottom of a large baking pan and toss with the olive oil.

   Baking pan
5. 5
   Place the shoulder cut on the vegetables.
6. 6
   Pour the stock into the bottom of the pan.
7. 7
   Bake tightly covered with foil 180 minutes, until the shoulder cut 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 30 minutes, until the shoulder cut is browned, tender and falls apart easily with a fork.

   ⚙ BakingOvenBaking pan
9. 9
   Take out the shoulder cut and let rest 15 minutes before carving.

   KnifeCutting board