Indulging in Culinary Delight: Slow-Roasted Lamb Shoulder

Get a complete list of where to buy lamb here in Nova Scotia by visiting http://www.northumberlamb.ca

Indulge in the mouthwatering journey of a slow-roasted lamb shoulder that’s a testament to the art of patience and flavor. Starting with a rich coat of zesty spicy mustard, the lamb is expertly seared to lock in its succulence. As the aromatic dance of onions, garlic, and thyme sizzles in the pan, the essence of the dish begins to take shape. It’s not just about the lamb; it’s the symphony of flavors that accompanies it.

Nestled atop this savory bed, the lamb shoulder finds its place, forming a tantalizing base. Bay leaves add their fragrant touch, while a splash of wine intertwines with the lamb’s essence, elevating each bite. The anticipation heightens as the slow-roasting process begins, and the aroma of the lamb fills your kitchen. Hours later, you’re rewarded with tender, melt-in-your-mouth lamb, its juices infused with the harmonious blend of spices and herbs.

This dish is more than a meal; it’s an experience that embraces the flavors and textures of a well-prepared lamb shoulder. Each step in the creation is a testament to the culinary craft, and the result is a masterpiece that’s worthy of anticipation. So, whether you’re enjoying a quiet dinner or celebrating a special occasion, the slow-roasted lamb shoulder promises to delight your taste buds and nourish your soul.

A very generous thank you to  Northumberlamb for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Wine Braised Lamb Shoulder

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• Author: The Kilted Chef
• Yield: Serves 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 6–8 lb lamb shoulder
• 1/2cup deli mustard of choice, we used The Kilted Chef’s Some Like It Hot mustard
• 1/4 cup Badass Burger Booster or steak seasoning of choice
• 3 tbsp olive oil
• 1 lg onion, julienned
• 2 cloves of garlic, chopped
• 4 sprigs of fresh thyme
• 2 bay leaves
• 1 750ml bottle of red wine

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Instructions

1. Preheat oven to 325
2. Trim the lamb shoulder, removing excess fat and  silver skin.
3. Generously rub the lamb shoulder with mustard, getting into all of the crevices.
4. Sprinkle the shoulder with the seasoning.
5. Heat the olive oil on high, once hot add the lamb shoulder and sear on all sides, remove and set aside.
6. Add the onions, garlic and fresh thyme, sauté until the onions soften slightly.
7.  Place the lamb on top of the sautéed onions, add the bay leaves and pour the red wine into the bottom of the pot.
8. Place in the oven and slow roast for 3-4  hours or until an internal of 145  temperature of is reached.
9. Remove from the oven, remove the lamb shoulder and ley rest for 20 minutes before slicing.

• Category: entrees, lamb, recipes

Keywords: Slow roasted lamb shoulder, flavorful rub, savory sautéed onions, aromatic garlic and thyme, bay leaves infusion, tender slow-cooking, culinary masterpiece, indulgent main course, aromatic wine, elevated dining experience