web analytics
Oven Roasted Lamb Shoulder - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Oven Roasted Lamb Shoulder

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Oven Roasted Lamb Shoulder

    We have been doing roast lamb leg and shoulders in the WFO....

    The lamb is marinated ahead of time in a olive oil and wine emulsion done with garlic, rosemary and thyme......blend them in a food processor…..marinading overnight in a plastic bag has worked for us. The initial lamb cut can be pierced with a knife and garlic slices inserted.....as to your liking.

    We place it flat in a terracotta dish and turn it once while roasting. Use a slower oven of about 350 degrees for about an hour and a half to two hours. I often throw in some whole gloves of garlic and serve them with the lamb. Some small wood is on the side burning for smoke flavor and throw some fresh rosemary branches on the coals.

    The rosemary adds some spice to the air for ambience ....and the food.

    Good eating....
    Jim

    (The Lamb was a bit ahead of the potatoes so we pulled it, put it in one dish and covered with a blanket for 1/2 hour....it rested nicely!)
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Oven Roasted Lamb Shoulder

    Jim, thanks for the link to over here...

    The legs we have weigh in at 5lbs, or 2.2kgs... I would ordinarily roast one of those at that weight for anything up to about four or five hours, perhaps a tad longer...

    ... are the legs you refer to a bit smaller than mine? 1.5 - 2 hours appears insufficient for my leg of lamb, certainly at that temperature.

    Comment


    • #3
      Re: Oven Roasted Lamb Shoulder

      Puy

      I think these are about the same size, should have put weight on original post!

      We do not like the lamb too well done so the time was probably fine. You might want to cut into your lamb or use a probe to make sure it's the way you like it.

      This was for a shoulder too, which was thinner and would cook quicker. I also do them with the fire in place so there is the radiant grilling factor too!

      Enjoy....this is one of our favorites!
      Jim
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!

      Comment

      Working...
      X