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fall off the bone, slow roasted lamb shoulder

★★★★★ 2
a recipe by
Somayah Anderson
Akron, OH

This is the perfect Must Try recipe for anyone who is wanting to try lamb,it's simply delicious. My husband grew up eating plenty of lamb, I however never had it.I was raised strictly a beef gal. But when I did try lamb, I found the flavor of the meat much too strong, and "gamey". So I decided to take matters into my own hands one day, and actually cook it for the first time. I figured if I can't cook it and make myself like it, then I'm a lost cause. IT WAS DELICIOUS! My husband, even my kids loved it! I hope you enjoy as much as we did, and the wait is certainly worth it!

★★★★★ 2
serves 3-4 People per shoulder
prep time 20 Min
cook time 7 Hr

Ingredients For fall off the bone, slow roasted lamb shoulder

  • 1
    whole lamb shoulder
  • olive oil
  • 2 Tbsp
    each: cumin, coriander
  • 1 tsp
    ground cinnamon
  • 1/2 sprig
  • ground black pepper
  • pinch
    cayenne pepper
  • 1 1/2 Tbsp
    smoked paprika
  • salt
  • 1
    large spoonful of minced garlic
  • 1-2
    onions, sliced
  • 4
    roma tomatoes
  • 1/4 c
  • 1-1 1/2 l

How To Make fall off the bone, slow roasted lamb shoulder

  • 1
    Take spice powders and "toast" the powder in the pan. Add in the garlic, add just enough olive oil to make a paste.
  • 2
    Prepare Lamb: wash your lamb pat dry your lamb then take a knife, and score the lamb in a diamond pattern, but not deeply. rub half of the spice paste onto all the lamb roast at 425 degrees (220 celcius) for about 30 minutes. prepare your nose for a delicious aroma Slice the onion(s) not too thick. Quarter the tomatoes, put into a cup with the vinegar and some salt. shake vigorously.
  • 3
    After about 30 minutes of roasting, pour the tomato mix & sliced onions into the pan, put rest of seasoning paste onto the meat, and add about 1-1 1/2 liters of water. cover tightly with aluminum foil, and another lid or pan (dutch ovens would be perfect). Roast for about 6 hours at 250 degrees. Open 2 or 3 times to baste it in it's own juices. Serve with rice is totally optional.

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