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

By 23. September 2018 No Comments
Roast lamb from the shoulder of the lamb served with side dishes, recipe picture by Thomas Sixt.

OTHER LANGUAGES: deGerman

Lamb roast from the stewed shoulder of lamb: Today I show you a great recipe with lamb, ideal if guests come to dinner or you want to celebrate in the family circle. 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 good success and a lot of fun in the kitchen, the step by step photos give you a great overview and you can find the recipe lamb roast at the bottom of the page.

1. Prepare the Shoulder of the Lamb Step by Step

Lammschulter roh - die Schulter vom Lamm eignet sich ideal zum Schmoren als Lammbraten

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

Lammschulter beim auslösen, schritt für schritt Bild

Release the bones of the lamb shoulder. You can do it yourself or let the butcher do the work!

Lammbraten mariniert vor dem Schmoren. Die Lammschulter ist bereit für den Backofen.

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…

Lammbraten geschmort mit soße

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.

Lammbraten beim Tranchieren.

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.

Lammbraten mit tollen Beilagen.

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.

Bärlauch Kartoffelpüree

The 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 served with side dishes, recipe picture by Thomas Sixt.
Roast lamb from the shoulder of the lamb
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Rate this recipe!
Rezept drucken
Roast lamb from the shoulder of the lamb with herbs and delicious lamb sauce. Recipes from the German chef Thomas Sixt.
Servings Prep Time
4 Persones 20 Minutes
Cook Time
120 Minutes
Servings Prep Time
4 Persones 20 Minutes
Cook Time
120 Minutes
Roast lamb from the shoulder of the lamb served with side dishes, recipe picture by Thomas Sixt.
Roast lamb from the shoulder of the lamb
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Roast lamb from the shoulder of the lamb with herbs and delicious lamb sauce. Recipes from the German chef Thomas Sixt.
Servings Prep Time
4 Persones 20 Minutes
Cook Time
120 Minutes
Servings Prep Time
4 Persones 20 Minutes
Cook Time
120 Minutes
Ingredients
  • 1 Stück lamb shoulder Released pre-order or self release see photos in the article.
  • 4-6 Stück garlic I like to use more garlic for the roast lamb.
  • 6 EL mixed herbs Rosemary, thyme, sage, fresh or dried.
  • 1 Stück lemon Lemon abrasion gives the roast lamb a pleasant freshness.
  • 4 Prisen Chili Chili flakes look good, alternative: cayenne pepper.
  • 8 Prisen black pepper Black pepper is ideal for this lamb dish.
  • 8 Prisen salt I use Ursalz or Himalaya salt.
  • 1-2 EL olive oil For marinating lamb meat
  • 400 ml red wine I like to use Rioja: Barrique wine is a good basis for the sauce.
  • 100 ml port The port wine brings a fine sweetness into the sauce, if available please add to it or equalize quantity with red wine.
  • 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 the boiling sauce before serving.
Servings: Persones
Units:
Instructions
  1. 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.
  2. 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.
  3. In the meantime, prepare the desired side dishes, set the table and prepare the plates for heating.
  4. 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.
  5. 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.
Recipe Notes

5. Calorie Roast Lamb without Side Dishes, Nutritional values at a glance

Nutrition Facts
Roast lamb from the shoulder of the lamb
Amount Per Serving
Calories 984 Calories from Fat 576
% Daily Value*
Total Fat 64g 98%
Saturated Fat 28g 140%
Trans Fat 0.002g
Polyunsaturated Fat 4g
Monounsaturated Fat 27g
Cholesterol 262mg 87%
Sodium 2202mg 92%
Potassium 1049mg 30%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 63g 126%
Vitamin A 7%
Vitamin C 9%
Calcium 9%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: deGerman

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