lamb shoulder roast

2017-11-05

The first thing to decide about this is whether you want a roast or a pot roast. A medium-rare roast is my preference, but moist-cooked meat for tacos might be yours.

This is where it pays to know where your meat comes from. This was a very young lamb, so the meat would be tender enough for a roast. In a fully grown sheep, the shoulder gets rather tough and pot roast might be the better choice.

INGREDIENTS

This is what you need for 2 servings:

lamb shoulder / leg 3 lbs.
S&P
olive oil
spices of choice.
I used ginger, powdered onion, garlic, pepper, fresh rosemary

Pic1: home-slaughter for personal use is allowed in the US without inspection. The shoulder roast is circled in red

Directions

Pic2: before cooking
Pic3: after cooking
Pic4: shoulder

Pic5: shoulder, carved, in the right bottom corner is the elbow joint
Pic6: lower front leg
Pic7: a bit overcooked to my preference, but still juicy enough to be enjoyable

Preheat oven to 450 ºF.
I had to cut through the elbow joint in order to have it all fit in the oven dish.
Mix 2 tbsp. olive oil with the spices and rub that into the meat on all sides.
Place into the oven at 450 ºF for 5 minutes to sear the outside.
Reduce heat to 300 ºF.
Open the oven door for a minute to let the heat escape.
For roast:
- cook uncovered for 35 minutes per pound for medium-rare roast, 50 minutes for well-done.
For pot roast:
- cover with aluminum foil and cook for 4+ hours until the meat falls off the bone.
Remove from oven and rest 10 minutes before carving.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org