How long should I cook boned shoulder of Lamb?
I have 794g of lamb shoulder. It is boned (can you buy it with a bone in??). How long should I cook it?
I have Delia's Complete Cooking Course, which suggests cooking for 30 minutes at 230C plus 30 degrees at 180C per pound (450G); about 1hr 20 minutes.
Delia Online just says 30 minutes per pound at 190C.
Which would people recommend?
Usually, unless you're slow cooking it, the best way to cook meat is with a thermometer. Do you have one?
Shoulder is a tough cut. I think you will probably find it a bit chewy if you've cooked it at 190ºC for 52 minutes. In future, preheat the oven to maximum, place the lamb in a roasting tin, cover the tin with foil, put the tin in the oven, then immediately turn the oven down to 150ºC, and leave it for 4 hours. After that time, take it out of the oven and let it rest for 30 minutes or so. The lamb will melt in your mouth.
And yes, you can buy a bone-in shoulder at just about any supermarket, and they are usually tastier. Cook it as above and you will just be able to pull the bone out of the meat.
150ºC is a bit too low and slow for modern lamb, as it has so much fat trimmed off. Try around 160ºC at 1.5 to 2 hours per kg. Either way make sure you baste the surface with the drippings regularly. Go with the bone in too! See http://www.beeflambnz.co.nz/
No it isn't, I do it all the time. New Zealand lamb may have the fat trimmed off, but here in the UK shoulder is still a fatty cut. If you cover the pan with foil you don't need to baste as it prevents the surface from drying out too much.
I'd also recommend a marinade and a short spell of grilling in some rosemary, garlic and honey for example. Golden brown on the outside, slow cooked gorgeous on the inside :). I've also tried 6-8 hours of 120 degrees on a barbecue. I think the slower, the better.
If boned ensure the joint is tied tightly with cooking twine, trim the fat so that it is uniform all around and lightly score. Brown all external surfaces on a hot pan/skillet. Remove and season as desired. Place on a rack in a roasting tray in 160c preheated oven for 2-3 hours, basting occassionally. Check internal temperature of joint, 60c is juicy! Remove and rest for 20 mins before carving.