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



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Oven Roasted Lamb Shoulder

  • 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....

    (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!)
    Attached Files
    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.


    • #3
      Re: Oven Roasted Lamb Shoulder


      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!
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!