Roast Shoulder of Lamb is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a shoulder of lamb that's oven-roasted, seasoned and served with a thin gravy made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Shoulder of Lamb.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST SHOULDER OF LAMB.
755. INGREDIENTS.—Lamb; a little salt.
Mode.—Have ready a clear brisk fire, and put down the joint at a sufficient distance from it, that the fat may not burn. Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it. Peas, spinach, or cauliflowers are the usual vegetables served with lamb, and also a fresh salad.
Time.—A shoulder of lamb rather more than 1 hour.
Average cost, 10s. to 1s. per lb.
Sufficient for 4 or 5 persons.
Seasonable from Easter to Michaelmas.
Modern Redaction
Ingredients:
1 shoulder of lamb
sea salt
Method:
Place the lamb shoulder on a rack in a roasting tin then transfer to an oven pre-heated to 220°C and roast, uncovered for 30 minutes. At this point, reduce the oven temperature to 160°C and continue roasting for 30 minutes per kg (for medium-done lamb).
Season the joint with a little sea salt, remove from the pan and cover with foil then rest for 15 minutes. In the meantime, pour the excess fat from the roasting tin, add lightly-salted water to the pan, bring to a boil and strain into a sauce boat.
Arrange the shoulder of lamb on a serving dish, pour over the gravy then serve accompanied mint sauce, a fresh salad and seasonal vegetables.
