Roasted Lamb Shoulder
A lamb shoulder is such an easy dish to make. TRUST ME please. You place it in the oven, and walk away and a few hours later, it’s ready. The meat will roast, melting the fat, its juices will create a fantastic jus/sauce in the bottom of the pan. You will need plenty of yummy bread for soaking up the juices. I roasted lamb for New Year's Eve, we used our brick oven, it was out of this world, I don't know why we waited so long, to roast this cut of meat. The meat was falling off the bone, fork tender. I was inspired by Jamie Oliver's recipe in his book Jamie at Home, online the recipe can be found here . ***I did however do things a bit different. I used lots of rosemary, pulled of the stem. I also used lots of chopped garlic lots ! I marinated the lamb shoulder the day before, rubbing the rosemary, garlic, sea salt and black pepper, into the meat. I did not make the gravy or the veggies, instead on the side, just roasted...