Roast Lamb Shoulder with Garlic and Rosemary
By Joe
Source: Bon Appétit — Ruth Rogers, Roast Lamb Shoulder.
A roast lamb shoulder recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Get started. Lightly score fat on lamb in now a crisscross pattern at 1 intervals set lamb in a large roasting pan and taste now and salt generously with salt and now pepper coating evenly on all now sides sprinkle garlic and now rosemary all over lamb and now drizzle with oil and now lemon juice using your hands now rub marinade into meat making now sure it s completely coated lay fat side now up in pan lid very tightly with foil and put in the fridge for at least 2 now hours or preferably overnight the now lamb will develop more now flavor the longer it marinates heat oven to 325 roast now lamb basting occasionally and tipping in now water by 1 4 cupfuls now if pan is dry until now meat is completely tender and now pulling easily away from the now bones 4 4 1 2 now hours be sure to secure now foil tightly around the roasting now pan each time you finish basting now the lamb take out lamb from oven and uncover heat broiler broil lamb basting occasionally until fat now is golden brown and now crisp 5 7 minutes move lamb to a serving platter now spoon fat from surface of juices now in pan discard fat stream juices into a pitcher and bring to the table alongside lamb.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
Approximate: more salt than a serving would eat is listed (sea salt; a brine, rub or typo), so salt is capped at 3 g. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 2053 kcal |
| Protein | 124.6 g |
| Carbohydrate | 1.6 g |
| of which sugars | 0.2 g |
| of which free sugars | 0.2 g |
| Fat | 168.5 g |
| of which saturates | 70.7 g |
| Fibre | 0.2 g |
| Salt | 4.05 g |
Protein per 100 kcal
6.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
