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I have 794g of Shoulder Lamb. It is boned (can you buy it with a bone in??). How long should I cook it for?

I have Delia's Complete Cooking Course, which suggests cooking for 30 minutes at 230C plus 30 degrees at 180C per pound (450G); about 1hr 20 minutes.

Delia Online just says 30 minutes per pound at 190C.

Which would people recommend? I'm planning on adding garlic and rosemary to the meat, and making an onion and rosemary sauce.

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Usually, unless you're slow cooking it, the best way to cook meat is with a thermometer. Do you have one? – Jefromi♦ Sep 9 '12 at 15:27
Unfortunately not; I've gone with 52 minutes at 190C... We'll see how it turns out! – Alex Chamberlain Sep 9 '12 at 16:55

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Shoulder is a tough cut. I think you will probably find it a bit chewy if you've cooked it at 190ºC for 52 minutes. In future, preheat the oven to maximum, place the lamb in a roasting tin, cover the tin with foil, put the tin in the oven, then immediately turn the oven down to 150ºC, and leave it for 4 hours. After that time, take it out of the oven and let it rest for 30 minutes or so. The lamb will melt in your mouth.

And yes, you can buy a bone-in shoulder at just about any supermarket, and they are usually tastier. Cook it as above and you will just be able to pull the bone out of the meat.

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150ºC is a bit too low and slow for modern lamb, as it has so much fat trimmed off. Try around 160ºC at 1.5 to 2 hours per kg. Either way make sure you baste the surface with the drippings regularly. Go with the bone in too! See beeflambnz.co.nz – TFD Sep 9 '12 at 20:56
No it isn't, I do it all the time. New Zealand lamb may have the fat trimmed off, but here in the UK shoulder is still a fatty cut. If you cover the pan with foil you don't need to baste as it prevents the surface from drying out too much. – ElendilTheTall Sep 10 '12 at 9:33

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