Lamb

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someone is cutting up a piece of meat on a wooden board with the words roasted lamb
a white plate topped with meat and asparagus
two plates filled with food on top of a white counter next to a bowl of salad
a person is cutting into a piece of meat with a fork and knife on a plate
there is a plate with ribs and ketchup being drizzled on it
a person holding a plate full of food with meat, potatoes and vegetables on it
a white plate topped with grilled meat next to a bowl of ranch dressing on top of a table
a woman with glasses is looking at the camera while eating lemons and lamb roast
a person is holding a plate with food on it and pointing to the camera man's hand
some meat and potatoes are in a pan
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a person cutting up meat on top of a wooden cutting board
roasted lamb shoulder with rosemary, garlic and honey
Slow-Cooked Lamb Shoulder With Rosemary Garlic & Honey
Would you like to make the most amazing lamb roast ever? This rosemary garlic and honey slow-cooked lamb shoulder is what you're looking for. Succulent, fall-apart meat on the inside, crispy browned on the outside and with the most delicious, caramelised pan sauce. This lamb recipe is perfect for weekends, Christmas, Easter or Thanksgiving.
a person in black gloves cutting up a piece of meat on a wooden cutting board
382K views · 4.6K reactions | Roasted leg of lamb | Miguels cookingwithfire
a large roasting pan filled with meat and sauces
8.1K views · 881 reactions | Slow Roast Shoulder of Lamb Here is a lovely way to cook shoulder of lamb. A few minutes prep, then you let the oven work its magic and you end up with the most succulent and sweet lamb which will literally be falling off the bone. The salsa verde helps to take it up a notch and also balances the richness of the lamb.     INGREDIENTS  1 shoulder of lamb  4 small onions - sliced  1 whole garlic bulb - top sliced off   To make a jus 1 teaspoon Red currant jelly  100 ml red wine   Salsa verde 1 small bunch coriander  1/2 small bunch fresh mint 1-2 cloves garlic  4 anchovies 3-4 tablespoons extra virgin olive oil 1 tablespoon of red or white wine vinegar  1-2 teaspoons Dijon mustard 1 teaspoon honey Salt and pepper    Preheat the oven to 200 degrees c conventional, 180 degrees c fan.    Add onions and garlic to a roasting dish, drizzle with a little olive oil & season. Sit the lamb on top. You want the lamb to fit quite snug. Season with salt & pepper.   Cover with foil and cook in the oven for for 30 minutes. Now turn the heat down to 170 degrees c conventional, 150 degrees c fan for 6 hours, but anything up to 8 hours, removing the foil for the last 20 minutes.    Whizz the salsa verde ingredients together and set aside.   Set the lamb aside on a warm plate and cover with foil. Spoon as much as the fat from the pan. Add the wine and bring to a simmer on the hob. Squeeze the soft garlic from the skin and mix into the sauce. Add the redcurrant jelly and scrape all of the flavour from the pan. For a smooth jus, then pass through a sieve. I don’t bother with this. #lamb #roast #roastdinner #slowcook #cooking #foodstagram #recipe #foodie #food #eat #lifestyle #interiordesign #interior #kitchen | Simply Food by Mandy
a plate with meat and broccoli on it next to a fork, knife and spoon