The most tender Lamb Roast

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Lamb Shoulder Roast:

Well the preface for this recipe is very interesting, i just love the turkish meat cooking videos on internet showing how tender the meat is that the bone easily separates from the it. I am a big fan of CZN BURAK and his way of cooking meat. I always wanted to make lamb roast as good as turkish people make it. So i did a lot of research, saw many videos and recipes and then made my version of the recipe and it turned out a great success. Here i'll be sharing the recipe with complete tips to make a juicy and tender lamb roast. recipe. So let's head into the it.

Ingredients:

  • 1 lamb shoulder/arm.
  • Salt (1-1.5 tsp). according to taste
  • 1.5 tsp black pepper.
  • 4-5 squeezed lemons.
  • Quarter cup oil.
  • 1 tsp oregano.
  • parchment/butter/wax paper.
  • aluminium foil.

Method:

  1. Take one fresh cut lamb shoulder, make deep slits in it so that the spices blend in it well.
  2. Next place the lamb in a pan. Mix salt, pepper and oregano in a bowl and rub it onto the lamb, rub very well so that the spices blend in well. Rub on both sides of lamb.
  3. Next brush oil onto the meat with help of a cooking/baking brush. Squeeze 3 lemons on the meat and then let it stay in the fridge covered for about 4 hours. 
  4. After 4 hours take the lamb out of the fridge and place it outside (covered) for about half an hour to bring it back to room temperature.
  5. Next take parchment paper/butter paper (if you don't have parchment paper you can make it at home by brushing oil on A4 size paper, so that it gets wet and oily. You may also see youtube videos related to it). 
  6. Wrap the parchment paper on the lamb, be generous in wrapping parchment paper as it is a very important step in making tender meat. Cover the lamb shoulder completely with the paper.
  7. Next wrap aluminium foil on to the lamb making it have two layers one of parchment and the other of aluminium foil.
  8. Be generous in wrapping the aluminium foil on the lamb meat.
  9. Meanwhile pre-hreat the oven at 200 degree centigrade(lower burner should be turned on only)for about 20 minutes. 
  10. Place the wrapped  lamb shoulder in a large sized pan or directly on the baking tray. Keep the bone side of the lamb shoulder on the top and meaty side on the bottom.  Add water in the pan/tray to create a water bath. Keep on adding a glass of water after very 30 minutes, this help in making steam.
  11. Now bake the lamb for about 2.5 hours on 200 degrees, during the entire time you don't need to check it. 
  12. Now after the time is over, remove the parchment and aluminium foil and place the lamb shoulder uncovered in the oven (for this step turn on the top burners at medium flame for about 15 minutes). This is done for roasting and giving colour to the meat. After 15 minutes, take it out of oven, squeeze 3 lemons on the lamb and serve with pulao rice or steamed veggies.

Tip for tender meat.

  • Wrap generously so that there is no openings for air to enter that will make the meat to be cooked tender.
  • A lamb shoulder has two sides; one on which bone is more prominent that is the top side and other on which meat is more prominent that is the base. Always remember to keep the meaty side on the bottom while cooking and the bone side on top. This is a very important tip.
  • Use and oven that can maintain the exact temperatures, otherwise there are chances for meat to be overcooked.
  • Cook for the exact time mentioned.
  • For giving colour to the roast from top, place the lamb for only 15 minutes. 

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