simple roast shoulder of lamb

[evedawn]

i often use AB to get advice on cooking so here goes again.

this week I have bought SHOULDER of lamb (with thebone still in) -

weight 1.25kg (2.8 lbs)

I'd like to SLOW ROAST

and ideally it will be Medium / or medium rare when done



Any tips?

[jack daniels]

first of all..................where are your manners????
forget the please or thanks for your question!!! lol
I want an invitation to dinner!!!!!!!!!!!!!!!! lol

go to the 'guide to roasting' section you'll find roasting times/temperarure there too

http://qualitybeefandlamb.com/tips.html

good luck - tester/taster available!!! lol

[evedawn]

how RIGHT u r jack! So before I even go to that link a Belated THANKS and PLEASE for not only this Q! but all the others over time.....

Now I feel like I oughta be giving a Oscar worthy speech full of praise for all AB'ers ....but I need to get on and read the link Jack sent.


XX

[evedawn]

...now that the formalities are done ("ta" very much) i checked out the link...very helpful ...thanks

[jack daniels]

I feel sooooo used & abused! (still feeling guilty?) lol

only kidding sweetie!

still no invite to dinner

hope it's useful, even i've bookmarked it

<goes off into the corner & quietly sobs>

[jack daniels]

whatcha knobs!

how r u doin today?

[theonlyone]

What time are you having dinner ?
post your addy and I will be around ,
hope you have mint sauce and crispy
roasties ? tia
Ps Will bring a bottle of red wine
something nice (not plonk )

[tamborine]

Hopefully the skin is on the shoulder? Lay joint skin side up in b.tin with potatos etc. Thumb size piece of lard on top of joint and salt joint (to crisp skin). Gas 6 (medium high) for 1hour. Skewer to 'blood test'. Some blood with fat accepted, else meat will be too dry.

Serve with mint sauce.......can I come over?