After my success with cooking roast beef by the low-temperature method, I decided to give a Lamb Shoulder the low temperature treatment. I love lamb and I thought long slow cooking would be ideal for the lamb shoulder joint.
As before I followed the instructions from my book ” How to Meat Perfection” by Donald Russell. Basically, the outside of the meat is seared in a pan and then placed into a very low temperature oven, until the internal temperature of the lamb reaches 65 – 70 C. The resulting meat is moist and succulent.
I decided to try out a different method by searing the lamb shoulder in the oven for 20 minutes on a high heat (220C), and then reducing the heat down to 80C. I thought the lamb shoulder was too big and strangely shaped to sear well in a pan. The results were outstanding.
Just to recap there are a couple of essential pieces of equipment to low temperature meat cooking. The first is a meat thermometer that is inserted into the meat during cooking. There are meat thermometers available that have a magnet so that the temperature can be observed outside the oven.
Secondly is an oven thermometer, this sits inside the oven, this is needed as the low temperatures required with this technique is below the accuracy of your oven’s temperature dial.
Lamb Shoulder Recipe: Low Temperature Method
2.5kg lamb shoulder
2 tbsp olive oil
4 cloves garlic
4 sprigs rosemary leaves only
Salt and pepper
Pre-heat the oven to 220C.
Put the olive oil in a processor, with the garlic, salt, pepper and rosemary, process this mixture.
Rub the rosemary mixture over the lamb shoulder.
Insert the temperature probe into the lamb.
Place the lamb in the oven at 220C for 20 minutes.
Reduce the oven temperature to 80C.
Cook until the internal temperature of the lamb reaches 70C.
This will take about 31/2 – 4 hours to cook.