Our Executive Chef, Joseph Lovell, provides tips on how to cook the perfect slow roasted lamb shoulder.
• Always buy top quality meat from your butchers.
• It’s always best to marinade the meat overnight. Use spices like cumin, coriander and fennel along with herbs like thyme, rosemary and mint. Finely chop or blitz with oil and add lemon juice and salt to help tenderise the meat.
• Make sure to cover the whole meat with the marinade.
• Cook the meat at a high temperature (around 220 C) for 30 minutes at the start to seal the meat off and give it colour.
• Cook at 180 C for 28 minutes, per 450g for it to be medium.
• If you wanted to add root vegetables, place them under the meat when cooking which will give them great flavour.
• Baste the meat regularly with a spoon to help flavour it and add colour to the meat.
• Make sure you rest it well. Around 20 minutes is a good time.
• Don’t slice the meat too thick as this will make it harder to eat.
• Lamb is so versatile, if the weather is cold, then a nice roast dinner would be great otherwise it on a warm day serve it with a cous-cous salad and some mint raita.
Our in-house caterer, CH&CO, has created a series of delicious and sustainable menus for a variety of events including awards dinners, conferences, receptions and meetings. Contact our Event Coordinators to find out more about our flexible catering options, including vegan menus, and bespoke menu design.