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Nov 8, 2012 08:38 AM

Buttery Roast Lamb Recipe Needed

I frequently roast pork butt in a closed Dutch oven for 6-7 hours, and the lucsious result is loved by all. I have tried a 7 hour Lamb leg from a LA Times recipe, but was disapointed, it was not at all tender juicy like the Pork.

Is there a Lamb recipe that results in tender pull-apart Lamb? I know leg does not have the connective tissue and marbling of a Pork butt, but Lamb shoulder is a much more complicated roast, and usually cut into slices or chunks.

So, does anyone know what I am looking for, or am I searching for unobtainable Lamby bliss?

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  1. i've done spoon lamb before and it is fork tender.


    it's not going to "pull" like pork. it just won't. you also may also have not cooked it long enough, or your oven could be off.

    1. Whether you have a Leg or Shoulder of Lamb.....I believe the key to making a tender roast is to roast low and slow @ 225* or under.

      1. We recently slow roasted a half shoulder of lamb and it pulled perfectly. Bone-in, it weighed about 1.3kg and we cooked it for four hours at 170.

        1. Jamie Oliver has an incredible lamb shoulder recipe that the lamb just pulls apart. I never cooked lamb shoulder before I made this and now I make it a couple times a year!

          4 Replies
          1. re: Bigley9

            Good to see Mr Oliver follows my timings and over temperature.

            1. re: Bigley9

              that looks incredible Bigley9 and the endorsement of method by Harters takes it over the top!

              1. re: GretchenS

                I've made this with great success as well. Extremely tender and flavourful.

            2. Need a shoulder cut to get that texture.