I'd like to cook my mother a nice lamb shoulder roast (cooked in the oven), I've cooked lamb before but always with mixed results. I want Lamb that's juicy, tender, flavourful and falls off the bone. How do I achieve this?
- What temperature should I cook it at?
- How long should I cook it for?
- How do I make sure the shoulder retains it's moisture and doesn't become dry? I hear a lot about low and slow, would this help me achieve my goals?
- Do I tent the lamb in foil at the beginning, middle, end? Or at all?
- Do I have to put any liquid in the roasting pan along with the lamb so it doesn't dry out? Any other suggestions would be welcome. Thanks!