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Lamb - Shoulder Roast Beginning to understand lamb! ~I used the 15 qt brazier pot for 2 shoulder roasts and 2 shanks - about 10 lb lamb. ($140!)
Salt in advance Sear in cast iron Make a bed of onion, carrot, celery Deglaze pan with kangan water and add about 1-2 c to brazier Cover with lid Bake 500* (not convection since lid is on) about 30 min Bake 350* about 30 min Bake 300* about 30 min CHECK TEMP Turn pieces over so other side in under the liquid. You want it about 150* Bake at maybe 200* or 170* to hold it at 150* until it is fork tender. Then I refrigerated then reheated a few days later and made gravy from drippings. ~Gravy Hopefully use the cooled fat to saute with flour or barley flour. Pour in and whisk the pan juices. Simmer until thickened. ~Lamb Shoulder Roast - bone in
I like bone in because you get the moisture and rich flavor from the bone. Some sources say this roast is more moist with a higher fat content than the leg of lamb roast. If you want more seasoning than just salt use rosemary and garlic. Rub with olive oil too. ~You could put garlic, onions, carrot, celery in the bottom of roasting pan and add a little water. This will ensure some very flavorful juices to make gravy from. After all, you have the bones there so I think that will make a very flavorful juice. Most recipes didn't really bother with searing, exactly, they started hot and turned down, even though the roast is covered. Then finish uncovered to allow it to brown a little. Preheat oven to 500* then turn down to roast covered at 350* then turned down to 300* to: 150* However, the temps were variable throughout the roast. So: turn down to 170*-200* and leave uncovered for an hour to a few hours to even out the temps and really tenderize it. The bones are really crazy so it is easier to roast until it falls off the bone and serve fork tender.
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