Lamb Shoulder Roast, average 2 lbs
Grassfed Lamb Shoulder Roast, Average 2 lbs
We like to cook this up in a dutch oven, where it falls of the bone in moist, delicious morsels.
Mouth Watering Lamb Shoulder Roast Recipe:
Preheat oven to 450.
Bring roast (4 lbs) up to room temp (1 hour).
In a food processor, combine 2T apple cider vinegar, 1T sugar, 5T liquid aminos, 4 cloves garlic, 3/4 cup tomato sauce, handful of mint leaves, some snips of fresh herbs of your choice, 4T lemon juice, and 1/4 cup hot water; pulse til chunky.
Cut several slashes across the fatty part of the roast.
Rub the lamb with olive oil; season with salt and pepper.
Arrange onion rings and peeled garlic in a Dutch oven.
Place the lamb shoulder on top of the onions, fatty side up.
Cover with half of the sauce.
Pour 1 cup of water/broth in the roasting pan.
Cover with Dutch oven lid.
Put in the oven and turn down the heat to 350˚F.
Roast for 3 hours.
Remove lid and increase heat to 425˚F. Check to see if there’s any liquid in the pan; if not, add a cup of broth.
Continue to roast for about 20 minutes.
When done, remove from oven; let it rest for 20 minutes.
Drizzle with reserved sauce.
Serve!!
Grassfed Lamb Shoulder Roast, Average 2 lbs
We like to cook this up in a dutch oven, where it falls of the bone in moist, delicious morsels.
Mouth Watering Lamb Shoulder Roast Recipe:
Preheat oven to 450.
Bring roast (4 lbs) up to room temp (1 hour).
In a food processor, combine 2T apple cider vinegar, 1T sugar, 5T liquid aminos, 4 cloves garlic, 3/4 cup tomato sauce, handful of mint leaves, some snips of fresh herbs of your choice, 4T lemon juice, and 1/4 cup hot water; pulse til chunky.
Cut several slashes across the fatty part of the roast.
Rub the lamb with olive oil; season with salt and pepper.
Arrange onion rings and peeled garlic in a Dutch oven.
Place the lamb shoulder on top of the onions, fatty side up.
Cover with half of the sauce.
Pour 1 cup of water/broth in the roasting pan.
Cover with Dutch oven lid.
Put in the oven and turn down the heat to 350˚F.
Roast for 3 hours.
Remove lid and increase heat to 425˚F. Check to see if there’s any liquid in the pan; if not, add a cup of broth.
Continue to roast for about 20 minutes.
When done, remove from oven; let it rest for 20 minutes.
Drizzle with reserved sauce.
Serve!!
Grassfed Lamb Shoulder Roast, Average 2 lbs
We like to cook this up in a dutch oven, where it falls of the bone in moist, delicious morsels.
Mouth Watering Lamb Shoulder Roast Recipe:
Preheat oven to 450.
Bring roast (4 lbs) up to room temp (1 hour).
In a food processor, combine 2T apple cider vinegar, 1T sugar, 5T liquid aminos, 4 cloves garlic, 3/4 cup tomato sauce, handful of mint leaves, some snips of fresh herbs of your choice, 4T lemon juice, and 1/4 cup hot water; pulse til chunky.
Cut several slashes across the fatty part of the roast.
Rub the lamb with olive oil; season with salt and pepper.
Arrange onion rings and peeled garlic in a Dutch oven.
Place the lamb shoulder on top of the onions, fatty side up.
Cover with half of the sauce.
Pour 1 cup of water/broth in the roasting pan.
Cover with Dutch oven lid.
Put in the oven and turn down the heat to 350˚F.
Roast for 3 hours.
Remove lid and increase heat to 425˚F. Check to see if there’s any liquid in the pan; if not, add a cup of broth.
Continue to roast for about 20 minutes.
When done, remove from oven; let it rest for 20 minutes.
Drizzle with reserved sauce.
Serve!!