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Buttery Roast Lamb Recipe Needed

  • d

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.

    http://www.epicurious.com/recipes/mem...

    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!
          http://www.jamieoliver.com/recipes/la...

          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.