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Roast lamb from the shoulder of the lamb served with side dishes, recipe picture by Thomas Sixt.
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5 from 8 votes
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.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Courses
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 4 Persones
Calories: 984kcal
Author: Thomas Sixt
  • 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.
  • 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.
    shoulder of lamb raw - the shoulder of lamb is ideal for braising as a roast lamb
  • 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.
    Roast lamb marinated before braising. The shoulder of lamb is ready for the oven.
  • In the meantime, prepare the desired side dishes, set the table and prepare the plates for heating.
    blanched green beans
  • 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 carving.
  • 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.
    Roast lamb with great side dishes.