A shoulder of lamb is ideal for roasting lamb. It is best to pre-order the shoulder of lamb at the butcher’s.
Release the bones of the lamb shoulder. You can do it yourself or let the butcher do the work!
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…
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.
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.
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:
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
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Roast lamb from the shoulder of the lamb with herbs and delicious lamb sauce. Recipes from the German chef Thomas Sixt.
1StückpotatoesI use finely grated to tie the sauce.
1ELButterUse cold butter to mix the boiling sauce before serving.
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.
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.
In the meantime, prepare the desired side dishes, set the table and prepare the plates for heating.
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.
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 Roast Lamb without Side Dishes, Nutritional values at a glance
Roast lamb from the shoulder of the lamb
Amount Per Serving
Calories 984Calories from Fat 576
% Daily Value*
Total Fat 64g98%
Saturated Fat 28g140%
Trans Fat 0.002g
Polyunsaturated Fat 4g
Monounsaturated Fat 27g
Total Carbohydrates 10g3%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
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