Greek 12 hour lamb shoulder

Updated at: Thu, 17 Aug 2023 00:10:38 GMT

Step 1

Serve the first lamb shoulder for the roast dinner, reserving 100g of meat for the moussaka and gyros.

Step 2

You need 500g cooked, shredded lamb meat for the moussaka and 500g for the gyros, 1kg in total. Use the second lamb shoulder plus 100g from the first.

Step 3

Cooked lamb will keep 5 days in the fridge, or freezer for 3 months.

Step 4

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Step 5

Preheat oven to 210C fan-forced (230C conventional).

Step 6

Mix the marinade together in a small bowl. Divide between lamb shoulders and rub onto the surface, getting into all the cracks and crevices. Marinate for 2 hours in a roasting pan on the counter, or up to 24 hours in a ceramic or glass dish in the fridge.

Step 7

Scatter onion in the base of the roasting pan. Place lamb shoulders on top – they can be snug, but make sure they are in a single layer, not stacked.

Step 8

Pour the water into the pan and roast, uncovered, for 45 minutes.

Step 9

Cover with baking paper, then a double layer of foil and seal tightly.

Step 10

Turn the oven down to 100C (fan-forced and conventional) and roast for 12 hours – the meat should be fall-apart tender with quite a lot of liquid left in the pan.

Step 11

To make the lamb stock, strain the pan juices into a large saucepan. Remove fat with a ladle, or let it cool so the fat solidifies then remove it. You should end up with about 1 litre of lamb stock.

Step 12

Simmer on medium heat until it reduces to 500ml.

Step 13

Remove 250ml (1 cup) and reserve for the moussaka. Refrigerate until required (up to 5 days, or freeze 3 months).

Step 14

Use the remaining 1 cup to make a jus to serve with the lamb shoulder (recipe below).

Step 15

Pour lamb stock into a saucepan and bring to a simmer over medium-high heat.

Step 16

Mix cornflour with water. Add into lamb stock. Cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency.

Step 17

Add salt and pepper to taste. Serve jus with slow-roasted lamb, along with Greek lemon roast potatoes.

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