Slow-roasted Lamb Shoulder
Roast lamb is most often nominated as our national dish. We use smaller cuts of lamb more often these days, and they can’t yield the delicious, caramelised stickiness a larger, slow-roasted piece generates. A slightly older lamb shoulder will have darker meat and thicker fat, and might weigh as much as 1.5–1.8 kilograms. The fat crisping up in the oven is an indication the meat is reaching a stage of readiness. If it’s not quite as caramelised as you’d like, you can grill the surface of the meat at the end of the roasting time. Three hours roasting time is an average, but if the lamb is young and small, it may take less. Salting instructions: We always roast our lamb shoulders boned out and flat. This allows the whole surface of the lamb to brown and caramelise and the fat to crisp. It’s important to salt the lamb at least a day in advance. This will season the meat completely and make for a much tastier result. I always salt some hours before I rub in herbs and spices. I like to let the salt do its thing first. Use 1 teaspoon of salt per 500 grams of meat. Salt the lamb on both sides, opening out the flap where the shoulder blade was, and cover all nooks and crannies. Salt more heavily at the thick end. Refrigerate for 4–24 hours. Then proceed with Summer Lamb Seasoning, if using.