Another lamb shoulder recipe. This time I used a tandoori powder to marinade the lamb, giving it a really great colour and flavour. Slow roasted joints of meat aren’t just for the weekend, when there are just two of you a small joint will cook in under an hour and a half. Why not marinade the joint in the morning and stick it in the oven when you get in from work.
Slow Roasting Times:
- Small or thin joints – 30 minutes per lb/450g plus 30 minutes
- Thicker joints – 35 minutes per lb/450g plus 35 minutes
- Large boned joints 45 minutes per lb/450g plus 45 minutes
For all sized joints preheat the oven to 160°C/Fan 140°C/Gas 3 and cook in the centre of the oven.
When slow roasting meat I like to place it on a trivet/wire rack with a bit of water in the bottom of the roasting pan and lightly cover it with foil until the last half hour of cooking to keep the meat really moist.
Lamb shoulder – 2lb/900g
Tandoori seasoning – 3 tablespoons
0% fat yoghurt – 4oz/120g
Equipment: Baking dish, spoon, tin foil, trivet
- Remove excess fat from the lamb and sprinkle with 2/3 of the tandoori seasoning.
- Mix the other 1/3 of the seasoning with the yoghurt and coat the lamb with it.
- Refrigerate until you’re ready to cook (ideally take it out of the fridge 30 minutes before you put it in the oven.
- Place the meat on a trivet in the baking dish, cover the meat lightly with foil and put in a preheated oven (160°C/Fan 140°C/Gas 3) and work out the cooking time depending on the size and weight of your joint (see above). Mine was in for 1 hour 15 minutes. Remove the foil for the last 30 minutes.
- Allow to rest for 10 minutes before carving.