Step by step Preparation of Roast Lamb from a Shoulder of Lamb

Roast lamb from the shoulder of the lamb served with side dishes, recipe picture by Thomas Sixt.
In the Christian worldview, the Easter lamb has a fixed place in the annual cycle. © Thomas Sixt Food Photographer

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

The recipe Lamb Roast, braised lamb shoulder I show you in this post. This is a great recipe with lamb, ideal when guests want to come to dinner or you want to celebrate with your family.

My first tip: Lamb must be very hot on the plate, so please always warm the plates well and arrange the meat and sauce after the side dishes.

I wish you every success with this step by step guide and lots of fun in the kitchen. Please write me a comment!

Lamb shank recipe Image of the braised lamb shank with side dishes
Recipe Lamb shank braised, prepare roast lamb like a chef. All star chef tips for successful lamb, lamb sauce and roast lamb side dishes at a glance!
Recipe lamb shank braised you can find it in another article!

1. Prepare the Shoulder of the Lamb Step by Step

Lamb shoulder raw - the shoulder of lamb is ideal for braising as a roast lamb
A shoulder of lamb is ideal for roasting lamb. It is best to pre-order the lamb shoulder from the butcher.

A shoulder of lamb is ideal for roasting lamb. It is best to pre-order the shoulder of lamb at the butcher’s.

Lamb shoulder when releasing, step by step picture
Loosen the bones of the lamb shoulder. You can do it yourself or let the butcher do the work!
Release the bones of the lamb shoulder. You can do it yourself or let the butcher do the work!
Roast lamb marinated before braising. The shoulder of lamb is ready for the oven.
You place the released lamb shoulder in a roaster and marinate your roast lamb with herbs such as rosemary, thyme, garlic, lemon zest and chilli.
Put the shoulder of lamb in a roaster and marinate it with herbs like rosemary, thyme, garlic, lemon peel and chilli. Since I do not roll the triggered lamb shoulder together and bind the cooking time shortens…
Roast lamb stewed with sauce
The roast lamb was now in the oven for an hour and 15 minutes. The addition of red wine and veal stock resulted in a great lamb sauce.
The roast lamb was now for one hour and 20 minutes at hot air 190°C in the oven. By adding red wine, veal stock and port wine, a great lamb sauce has developed. The meat is cooked when it yields softly when pricked with a fork and no red meat juice escapes.
Roast lamb while carving.
Now serve the side dishes and finally carve the hot meat. Place the meat on the warm plate and bring the sauce to the boil, add and serve quickly.
Now arrange the side dishes and carve the hot meat at the end. Place the meat on a warm plate and bring the sauce to the boil, add and serve quickly.
Roast lamb with great side dishes.
Here is a nice variant of the braised roast lamb: the shoulder of lamb served with polenta and snow peas … DELICIOUS!
Here a nice variation of the braised lamb roast: The shoulder of lamb served with polenta and snap peppers… YUMMY!

2. Side Dishes for Roast Lamb

The following side dishes are an excellent accompaniment to the braised lamb:

Croquettes, potato gratin or butter noodles, potato pancakes, fried potatoes, potato puree, Jerusalem artichoke puree, celery puree, potato noodles or polenta.

Bacon beans, butter beans, snow peas, glazed carrots, glazed courgettes, pea vegetables.

mashed potatoes with wild garlic recipe picture
Mashed potatoes with bear’s garlic promise an excellent and light garlic aroma. It goes very well with roast lamb during the Easter season.

3. Marinate Roast Lamb

Garlic and herbs support the strong taste of lamb in this dish. You can marinate the meat the day before with the herbs and garlic, add the salt just before putting it into the oven. This allows the flavourings to penetrate well and optimally flavour the lamb. The lamb taste is emphasized and the braised lamb tastes phenomenal.

4. Recipe Roast Lamb, braised Shoulder of Lamb

Below you will find the recipe with all ingredients. To get an optimal lamb sauce you can use a dry red wine (Rioja or Pinot Noir), additional veal stock and some port wine to deglaze. Good luck!

Roast lamb from the shoulder of the lamb

Roast lamb from the shoulder of the lamb with herbs and delicious lamb sauce. Recipes from the German chef Thomas Sixt.

Servings 4 Persones
Calories 984
Total Time 140 Min.
Prepare roast lamb optimally, quickly and tastily. Using the example of a shoulder of lamb, I show you step by step how to prepare roast lamb with many photos. Many tips for marinating meat, side dishes for roasting lamb and preparing lamb sauce.

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Roast lamb from the shoulder of the lamb served with side dishes, recipe picture by Thomas Sixt.
In the Christian worldview, the Easter lamb has a fixed place in the annual cycle. © Thomas Sixt Food Photographer

Preparation Time

20 Min.

Cook Time

120 Min.

Ingredients

1 Stück lamb shoulder (Released pre-order or self release.)
4-6 Stück garlic (I like to use more garlic.)
6 EL mixed herbs (Rosemary, thyme, sage, fresh or dried. )
1 Stück Lemon (Lemon abrasion for freshness.)
4 Prisen Chili (Chili flakesor cayenne pepper.)
8 Prisen black pepper (Black pepper is ideal.)
8 Prisen Salt (I use Ursalz or Himalaya salt.)
1-2 EL Olive oil (For marinating)
400 ml red wine (I like to use Rioja wine.)
100 ml port (Port wine for sweetness.)
500 ml veal stock (or Veal Stock, Veal Sauce, Veal Jus)
1 Stück Potatoes (I use finely grated to tie the sauce.)
1 EL butter (Use cold butter to mix before serving.)

Instruction

shoulder of lamb raw - the shoulder of lamb is ideal for braising as a roast lamb
A shoulder of lamb is ideal for roasting lamb. It is best to pre-order the shoulder of lamb from the butcher.

PREPARATION: Trigger the lamb shoulder yourself or have it cleaned by the butcher. The shoulder of the lamb is not tied during this preparation so that the cooking time is shortened. Wash and dry the shoulder meat and place in a roaster. Peel and prepare the garlic, chop finely with the herbs, grate the lemon finely, marinate the prepared meat with herbs, olive oil, garlic and Chile. You can also leave the meat to work overnight with the herbs and prepare the roast lamb the next day.

Roast lamb marinated before braising. The shoulder of lamb is ready for the oven.
Put the shoulder of lamb in a roaster and marinate it with herbs like rosemary, thyme, garlic, lemon peel and chilli.

PREPARATION: Preheat the oven at 220 °C hot air for 15 minutes. Season marinated roast lamb with salt and pepper. Place the lamb in the roaster in the oven on the middle level. Roast the lamb at high heat for 25 minutes, then deglaze with red wine, veal stock and port wine and stew for another 40-60 minutes at 190°C.

blanched green beans
blanched green beans

In the meantime, prepare the desired side dishes, set the table and prepare the plates for heating.

Roast lamb carving.
Now arrange the side dishes and carve the hot meat at the end. Place the meat on a warm plate and bring the sauce to the boil, add and serve quickly.

After the cooking time has elapsed, prick the meat with a fork and check the cooking degree. If the meat gives way softly and no more red Flesichsaft escapes, the roast lamb is ready.

Roast lamb with great side dishes.
Here is a nice variation of the stewed lamb roast: The shoulder of lamb served with polenta and sugar peas ... DELICIOUS!

Pour the lamb sauce into a saucepan, add the grated potatoes and bring to the boil. Reduce the sauce to taste. Heat the plate, then arrange the prepared hot side dishes, carve the lamb shoulder and place the meat on the plate, bring the sauce to the boil, mix with the cold butter, season to taste with salt and pepper and arrange.

5. Calorie and Nutritional values at a glance

6. More Ideas

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