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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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