Lamb shoulder roasts have considerable savory flavor, but they are tougher and fattier than other lamb roasts such as the boneless leg of lamb. These roasts are usually stuffed and then tied to hold in the stuffing during roasting or braising. Because they are tougher cuts of lamb and have stuffing, boneless rolled shoulder of lamb needs to be cooked slowly and at a low temperature to ensure it remains tender and juicy.
Roasted
Step 1
Preheat the oven to 425 degrees.
Step 2
Remove the lamb from the refrigerator and allow the rolled shoulder roast to come to room temperature, or 70 degrees. Rub the outside of the roast with olive oil, then with the salt, thyme and rosemary.
Step 3
Place the rolled shoulder roast on the wire rack in a roasting pan. Place the roasting pan in the oven, uncovered, and cook the lamb roast for 20 minutes to brown it.
Step 4
Reduce the heat to 325 degrees and roast the lamb for 20 minutes per pound of meat, basting occasionally with the pan drippings. If the lamb roast is stuffed, include the total weight in the cooking time.
Step 5
Insert a meat thermometer into the center of the lamb roast at the end of the cooking time. When the lamb is ready, it will have a temperature of 125 degrees for a medium-rare roast, or 135 degrees for a medium roast.
Step 6
Take the lamb roast out of the oven and allow it to sit for 20 minutes before you carve it into 1/2-inch-thick serving-size pieces. Serve hot.
Braised
Step 1
Preheat the oven to 300 degrees.
Step 2
Remove the lamb from the refrigerator and allow the rolled shoulder roast to come to room temperature, or 70 degrees. Rub the outside of the roast with olive oil, then with the salt, thyme and rosemary. Place the roast in the Dutch oven and pour the red wine around it. Cover the Dutch oven and place it in the oven.
Step 3
Braise the lamb for 90 minutes, covered. At the end of the cooking time, remove the lid of the Dutch oven and turn the roast. Braise the lamb for one more hour.
Step 4
Insert a meat thermometer into the center of the lamb roast. When the lamb is ready, it will have a temperature of 125 degrees for a medium-rare roast, or 135 degrees for a medium roast.
Step 5
Take the lamb roast out of the oven and allow it to sit for 20 minutes before you carve it into 1/2-inch-thick pieces and serve hot.
Things You'll Need
- 1 boneless rolled shoulder of lamb
- 1/4 cup olive oil
- 2 tsp. coarse salt
- 2 tsp. thyme
- 2 tsp. rosemary
- Roasting pan
- Meat thermometer
- Knife
- Dutch oven
- 1 cup dry red wine
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