The baked lamb shoulder is the most emblematic roast of Castilian cuisine. At a low temperature and for two hours, the meat becomes so tender that it falls off the bone on its own. The result is a roast with an irresistible aroma and unmatched flavor.
Mediterranean
Baked lamb shoulder with garlic and rosemary
Slow roasted lamb shoulder with garlic, rosemary and white wine. The most tender and festive roast in Castilian cuisine
- Spain
- Main course
- High protein
- Low sugar
- easy
135 min
Tiempo total
15 min
Preparation
120 min
Cooking
4
Servings
Nutrition per serving
- Calories 460 kcal
- Protein 44 g
- Fiber 0.5 g
- Carbohydrates 2 g
- Fat 28 g
- Sodium 380 mg
Story behind the dish
Preparation
Baked lamb shoulder with garlic and rosemary is a preparation from Spain with easy difficulty. Reserve about 135 minutes in total (15 for mise en place and preparation, 120 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 lamb shoulders (600 g each).
- Have ready: 8 cloves of garlic with skin.
- Have ready: 2 branches of fresh rosemary.
- Have ready: 200 ml of white wine.
- Have ready: 3 tablespoons of olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
Preheat the oven to 160°C
Generously salt and pepper the shoulders
Go slowly and confirm texture, aroma and color before moving to the next step
Place on tray; add the garlic with skin and rosemary
Go slowly and confirm texture, aroma and color before moving to the next step
Drizzle with oil and white wine
Go slowly and confirm texture, aroma and color before moving to the next step
Cover with aluminum foil and bake for 90 minutes
Remove the aluminum
Increase to 200 °C and bake for 30 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; an extra minute can alter the result
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
The meat should fall off the bone on its own
Go slowly and confirm texture, aroma and color before moving to the next step
Serve with the roast juices and roast potatoes
Serve on a preheated plate or platter if the dish must maintain temperature
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