Spanish · Dinner
Slow-Roasted Lamb Shoulder with Garlic
Castilian Roast Suckling Lamb
Castilian centrepiece of suckling lamb shoulder roasted slowly in a clay dish with garlic, lard, and white wine until tender at the bone, served with the deep pan juices and bread.
$$
10 minsPrep
70 minsCook
80 minsTotal
HardLevel
Nutrition per serving
520Calories
38gProtein
28gFat
18gCarbs
1gSugar
1gFiber
680mgSodium
115mgChol
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Instructions
1
Prep
Heat oven to 160C. Pat lamb shoulders dry with paper towel. Smash 10 garlic cloves with skins on. Rub fine sea salt and black pepper into both meat pieces. Chop parsley. Toast country bread slices until golden.
2
Sear
Lay lamb shoulders skin-side down in a large clay roasting dish, scatter garlic cloves and bay leaves around them. Pour cold water and 120ml wine into base. Roast at 160C for 40 minutes until lamb begins to render.
3
Build 1
Flip lamb shoulders skin-side up. Brush 40g pork lard across surfaces. Pour remaining 120ml wine into pan juices around lamb. Continue roasting at 160C for 25 minutes until skin begins colouring.
4
Crisp
Raise oven to 200C and roast 15 minutes until lamb skin is deeply golden and blistered at edges. Check meat temperature reaches 78C at the bone for fall-off tenderness.
5
Rest and plate
Lift lamb onto a board, tent loosely, rest 8 minutes. Strain pan juices into jug, pressing softened garlic through to thicken. Carve each shoulder through skin into portions, fan onto warm plates. Sprinkle flaky sea salt, pour pan juices around base, scatter parsley, serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) bone-in suckling lamb shoulder
- 40g (1.4 oz) pork lard
- 10 garlic cloves
- 4 dried bay leaves
- 240ml (1 cup) dry white wine
- 240ml (1 cup) cold water
- 2 tsp fine sea salt
- 1 tsp flaky sea salt
- 0.5 tsp black pepper
- 2 thick slices country bread
- 10g (small handful) flat-leaf parsley