Slow roast lamb shoulder with potatoes and onions

Stormbringer · April 2024

I cooked this tonight in the large. I sliced potatoes and onions thin, then added some lamb stock then put thr lamb on top, salted the lamb and cooked at 275f for 2.5 hours then raised to 330F for 1.5 hours.

Potatoex and onions.

Image: https://us.v-cdn.net/5017260/uploads/editor/vj/7h0fax8rqt4x.jpeg

Lamb on top:

Ready to be carved:

Carved:

Served:

Thanks for looking.

dbCooper · April 2024

Wow, just wow!

GrateEggspectations · April 2024

Amazing. Am loving your posts. Beautiful photos and preparation.

johnmitchell · April 2024

Absolutely fantastic as said above I so look forward to your posts and your pics are amazing 👏👏

Stormbringer · April 2024

Thanks folks ... we're having leftovers tonight!

Legume · April 2024

So good, one of my favs

Stormbringer · April 2024

We decided to save the leftover lamb until tomorrow but the potatoes and onions wouldn’t last so roasted some ducks legs over them

johnmitchell · April 2024

Ok now you’re just showing off!!!!😉

Edith · September 4

This looks super delicious. I will surely be trying this soon.

Gulfcoastguy · September 4

Maybe some carrots also?

Stormbringer · September 7

Gulfcoastguy said:

Maybe some carrots also?

Oo good idea I'll give that a go when i try this next.

Canugghead · September 15

Just found this hidden gem.

Stormbringer · September 15

Canugghead said:

Just found this hidden gem.

It's so worth doing! Next time I'm going to add some ras el hanout spice to the lamb, trying to get a Moroccan flavour into it.

caliking · September 16

TOTH to @Canugghead for digging this gem up.

Don't know how I missed this the first time around, but it's bookmarked, now.

Stormbringer · September 16

caliking said:

TOTH to @Canugghead for digging this gem up.

Don't know how I missed this the first time around, but it's bookmarked, now.

@caliking it's easy to miss things now with the new forum layout. This is why I always go to discussions. I've posted a couple of times (and tagged The Buffalo) about the change in layout and limiting to 10 posts being a barrier to entry, and something that will limit knowledge sharing and thus Big Green Egg adoption, ultimately affecting (even in a small way) BGE's bottom line. But nothing has changed. Maybe @HannahGreeneEgg would be open to this.

Orsi · September 17

Thinking of doing a leg of lamb using your set up. You don't mention it but it looks like you are doing an indirect cook for your lamb shoulder.

Stormbringer · September 18

Orsi said:

Thinking of doing a leg of lamb using your set up. You don't mention it but it looks like you are doing an indirect cook for your lamb shoulder.

Yep its indirect.

BeanHead · September 18

Ready to have this.

Orsi · September 19

Thanks for your reply Stormbringer

caliking · September 20

@Stormbringer having a go at this tonight. What IT did you shoot for?

johnmitchell · September 20

@caliking. Standing by fork in hand😋

Stormbringer · September 20

caliking said:

@Stormbringer having a go at this tonight. What IT did you shoot for?

@caliking I went for 150F then rested it for 10 mins. Hope it works out for you. 👍

caliking · September 20

Thanks @Stormbringer.

Seems to be coming along nicely.

Boneless leg of lamb, rubbed with South African sosatie spice. Potatoes, carrots, onions, fennel bulb in the dish.

I may have added too much stock, but I’m hoping it will reduce to make a nice sauce.

lkapigian · September 20

Could not possibly pull that off any better , nailed the Lamb ( no pun intended)

johnmitchell · September 21

@caliking. looks great interested to hear your opinion on the Sosatie spice flavor, I never thought of using on a roast but hey why not!!

Stormbringer · September 21

That looks fantastic, how did it taste?

caliking · September 21

Stormbringer said:

That looks fantastic, how did it taste?

It was excellent!

I can’t remember the last time I did a lamb roast. The veg turned out great, too. There were a lot of drippings in the dish, so I strained the veg out, and made gravy. Creamed spinach on the side.

Rushed plating, so not nearly as elegantly presented as the original 😀 Will definitely repeat.

caliking · September 21

johnmitchell said:

@caliking. looks great interested to hear your opinion on the Sosatie spice flavor, I never thought of using on a roast but hey why not!!

We liked it. It was a gift from my sister, when she visited South Africa a while back. The packaging said it was good for lamb skewers, so figured it would work. It may need a little salt, but I’d much rather have a rub that’s low on salt, than one that has too much.

johnmitchell · September 21

caliking said:

johnmitchell said:

@caliking. looks great interested to hear your opinion on the Sosatie spice flavor, I never thought of using on a roast but hey why not!!

We liked it. It was a gift from my sister, when she visited South Africa a while back. The packaging said it was good for lamb skewers, so figured it would work. It may need a little salt, but I’d much rather have a rub that’s low on salt, than one that has too much.

Your plated pic looks scrumptious 😋 My wife’s eldest sister is coming to visit next month so I will ask her to bring some over.

Stormbringer · September 21

Fabulous! Did you pair it with wine? I normally have a rustic red, eg Corbieres. How long was the cook?

johnmitchell · September 21

Piggybacking on this thread as we also decided on lamb for dinner. Roasted rack, sweet potato, onion and carrots.

Slow roast lamb shoulder with potatoes and onions

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