Slow-Roast Shoulder of Lamb

by Alyssa Holder

Slow-Roast Shoulder of Lamb - Sheen Falls Lodge

Alyssa Holder

Alyssa Holder is a contributing food and travel writer

Lamb Shank Samosas

This slow-roast shoulder of lamb recipe is cooked to a fall-apart tenderness – perfect for cold spring evenings and beyond.

The slow roast lamb shoulder recipe from Sheen Falls Lodge may seem like a simple dish, but it is one that you will want to prepare over and over again. If you happen to be in Kenmare, Ireland, you can visit The Stables Brasserie and Bar at Sheen Falls Lodge to try their famous Slaney Valley Lamb Rump.

For those of us who live thousands of miles away, the slow roast lamb shoulder is a great alternative and a recipe that will transport our taste buds to the 5-star hotel’s restaurant, which has a warm and inviting setting with equine-inspired design features, art deco lighting, and elegant seating. The menu offers a range of delicious dishes made with fresh ingredients, many of which are sourced locally or from the estate’s own gardens.

Like The Stables Brasserie and Bar’s menu offerings, this recipe is nothing short of delicious. The lamb is cooked to a tender, melt-in-your-mouth texture in the oven, infused with the rich flavors of rosemary, garlic, and red wine.

What’s more, the shoulder is one of the cheaper cuts of lamb, and this recipe will generously serve 4-6 people. You’ll love that you can put it in the oven early in the morning and forget about it for four hours. When it’s done, it will emerge moist and so tender that it just falls off the bone. You don’t even need to slice it; just pull it apart with two forks.

You can serve it with Colcannon Potatoes, a hearty winter dish made with Irish colcannon potatoes loaded with cabbage, bacon, and the best butter and cream you can find. Alternatively, you can serve it with Beer Cheese Macaroni, a creamy macaroni and cheese taken up a notch by tossing it in a homemade beer cheese. Or with with simple Roast Potatoes and Roast Root Vegetables.

Slow-Roast Shoulder of Lamb

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Author: Sheen Falls Lodge
Total Time: 4 hours 30 minutes
Yield: 4-6 servings 1x

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Description

Slow roast shoulder of lamb recipe is cooked to a fall-apart tenderness in the oven, while being infused with the pervasive aroma and flavor of rosemary, garlic, and red wine.

Ingredients

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4 rosemary sprigs
2 cloves of garlic
2 chopped onions
1.5kg lamb shoulder with the bone in
1 small glass of wine
2 Tbsp olive oil
Salt
1 bunch of parsley
3 tablespoon of Dijon mustard
500g Breadcrumbs

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Instructions

Lamb shoulder

Heat oven to 160 degrees celsius
Finely chop the rosemary and garlic mix with olive oil.
Make 3-4 slashes across the top of the lamb then rub the garlic and rosemary all over the lamb.
Season well with salt.
Scatter the onion into the base of a large roasting pan place the lamb shoulder on
Place in the oven and roast for 1 hour.
Remove from the oven, pour in the wine
Roast for 3 more hours until the meat is tender.