Monday, November 23, 2009

Lamb shoulder roast

So the hubby really, really wanted a lamb roast, so last week he ventured into Vandal Brand meats on campus and picked up a boneless shoulder roast:

Lamb shoulder roast

I decided Sunday was a good day for a lamb roast, so I let it thaw in the fridge and then went to work:

Lamb shoulder roast


I took it out of the netting and unrolled it. It was pretty well trimmed so I didn't need to do much:

Lamb shoulder roast


I seasoned it with salt and pepper:

Lamb shoulder roast


and minced garlic:

Lamb shoulder roast


I then rolled it back up and put it back in it's netting:

Lamb shoulder roast


Added more salt, pepper and minced garlic, along with some olive oil and lemon juice:

Lamb shoulder roast


Put in the probe thermometer and set it for a target temp of 155F:

Lamb shoulder roast


Covered it in foil and into a preheated 325F oven and waited:

Lamb shoulder roast


Once it came to temp, I pulled it from the oven and let it rest in the dish with the foil and let it come up to the final temp of 160F. While it was roasting I made mashed potatoes to go with it. Once it had rested and the potatoes were ready, I sliced it and served it with the mashed potatoes and a honey mustard sauce my hubby makes:

Lamb shoulder roast


A very yummy dinner and can't wait to do something with the leftovers for another dinner.

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Lamb Shoulder on Foodista
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