Slow cooked lamb shoulder | Jamie Oliver lamb recipes (2024)

FAQs

How to cook lamb shoulder in the oven Jamie Oliver? ›

Cover the tray tightly with a double layer of tin foil and place in the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork. Gently break up the meat, pull out the bones, and extract any herb stalks.

Cook lamb, uncovered, for 30 minutes. Cover with foil and cook for a further 3-3 ½ hours or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary. Remove from oven and rest covered loosely in foil. Meanwhile, increase oven heat to 200°C (180° fan-forced).

Season your lamb shoulder with rosemary and garlic, or even just a little salt and pepper. Sear the lamb shoulder in a hot pan to seal in the flavours if you wish, this is not compulsory however, slow cooking it as is works just as well.

Cuts like the shoulder, shanks and forequarter are much more forgiving than a leg of lamb, and they can stay in the slow cooker for a couple more hours than the recommended cooking time. However, if you leave lamb in the slow cooker for too long it will become stringy and dry.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150C to soften the meat.

A leg of lamb is naturally quite tough, since the muscle has had to work so hard, so benefits from being cooked low and slow in a slow cooker. This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with.

Once the meat thermometer is reading 80° – 85°C for sliced and 90° – 95°C for pulled, take your lamb off the kettle grill, wrap in an aluminum foil and allow the lamb to rest for 15 – 20 minutes. Carve the meat off the bone with a slicing knife.

As the end of the cooking time draws near, press the outside centre of your lamb lightly with tongs or a clean fingertip to judge its degree of doneness. As a rough guide: Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat. 3-hour lamb is cooked at 180°C/350°F, while the 12 hour lamb is cooked at only 100°C/212°F.

Check Liquid Levels: Ensure there is enough liquid in the crockpot to keep the lamb moist. If it appears to be drying out, add more broth, wine, or water. Use Acidic Ingredients: Consider adding acidic ingredients like tomatoes or vinegar to the cooking liquid. Acids can help break down connective t.

Which cut of lamb is best for slow cooking? ›

Cuts of lamb that are popular for slow cooking include the shoulder, leg, forequarter, shanks, neck chops, lamb ribs, and some sausages. These cuts are usually tougher because they have lots of connective tissue and fats, but this makes them perfect for slow and low methods of cooking.

While searing meat before slow cooking can enhance flavors by developing a caramelized crust, it's not strictly necessary. If you skip searing, the meat may lack some depth of flavor, but it will still cook and become tender in the slow cooker.

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150°C to soften the meat.

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

Sit the lamb shoulder on top, and then cover the lamb and roasting tray in foil. It's usually easiest to do this loosely as the bone in the lamb can pierce the foil, but don't worry too much if that does happen, it really won't affect things too much. Roast in the oven for 4-5 hours.

Rare 60°C. Medium rare 60–65°C. Medium 65–70°C. Medium well done 70°C.

The USDA recommends cooking lamb to 145°F, which will result in medium-well doneness. 1 This is the official guideline for safely cooking lamb, but many chefs and cooks prefer their lamb rarer.