Roast Lamb
Ingredients
- 1.5 kgLamb shoulder (whole)
- 4 pcGarlic (peeled and finely minced)
- 50 gLard (at room temperature)
- 10 gGray sea salt
- 250 mlMineral water
- 2 tbspRed wine vinegar
- 1 pcThyme (sprig)
- 2 pcBay leaf
Method
A melt-in-your-mouth lamb shoulder with meat falling off the bone, covered in a golden, crispy skin. The reduced cooking juices, infused with garlic, concentrate the essence of the meat.
- 1
Preheat the oven to 160°C. Rub the lamb shoulder vigorously with the sea salt and minced garlic. Massage the skin with lard to ensure it's well-greased, which will result in a perfectly crispy crust.
- 2
Place the lamb in a large clay baking dish. Pour the mineral water into the bottom of the dish without getting the skin wet. Add the thyme and bay leaf to the water. Humidity is the key to keeping the meat juicy.
- 3
Place the shoulder in the oven skin-side down. Bake for one hour. Regularly baste the meat with the juices from the bottom of the dish, but avoid touching the skin to keep it from softening.
- 4
Turn the shoulder skin-side up. Increase the oven to 200°C. Pour the red wine vinegar into the cooking juices. Continue cooking for about 45 minutes until the skin is golden brown and sounds hollow when tapped.
Frequently asked questions
How do you get this dish right?
- Never pierce the skin with a fork, or you'll lose all the precious juices that make the meat tender.
- If the liquid at the bottom of the dish evaporates too quickly, add a little hot water to prevent the juices from burning.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in its cooking juices. Reheat gently in the oven at 150°C in a covered dish.
