Boneless rolled lamb shoulder

So, here I am. I succumbed to the commercial marketing and bought a lump of lamb to cook and eat on the gazetted public holiday officially known as Australia Day. 

Resting rolled shoulder of lamb.


  • Boneless rolled lamb shoulder
  • Iodised salt
  • Whole black peppercorns
  • White refined sugar
  • Chilli flakes
  • Kent pumpkin
  • Brown onion
  • Broccoli florets
  • Gravox instant gravy
Seared rolled lamb shoulder with pumpkin and onion.


  1. The night before, or the morning of cooking, remove the lamb from the plastic vacuum wrapping. Dry the surfaces with a towel. Season the outer surfaces with salt and put the lamb back into the refrigerator to dry brine.
  2. Turn on the oven and set the thermostat to 180 °C.
  3. With a pestle, grind out some salt, pepper, sugar, and chilli flakes within the mortar chamber.
  4. Rub the ground salt, pepper, sugar, and chilli onto the lamb flesh and fat. Don’t be gentle, really rub it in.
  5. Heat a skillet to be smoking hot.
  6. Sear the outer surfaces of the lamb in the skillet. There’s no need for any extra oil. The sugar and the rendered fat from the lamb will caramelise the outer surfaces of the lamb.
  7. Insert a wireless thermometer probe deep within the flesh of the lamb. You want the tip of your temperature probe to hit the perfect spot.
  8. Smear some cooking oil onto a baking sheet and place the seared lamb on it.
  9. Rub leftover salt, pepper, sugar, and chilli onto the surface of a wedge of pumpkin and place it next to the lamb.
  10. Top and tail the brown onion.
  11. Put the lamb, onion, and pumpkin into the oven and cook according to the app connected to the wireless thermometer probe you’ve inserted deep into the flesh. The aim is to get an internal temperature of 54 °C.
  12. While the lamb and pumpkin are roasting, steam the frozen broccoli florets and allow the florets to cool a little.
  13. Put the broccoli florets into a mixing bowl and season with salt and add a splash of extra virgin olive oil. Toss the broccoli florets in the salt and oil. When the app suggests 20 minutes are remaining for the lamb, add the broccoli florets to the baking sheet.
  14. According to the app, observe the resting time to ensure a succulent, juicy piece of meat.
  15. Make the gravy according to the instructions for use on the tin.
  16. Carve enough of the lamb with a sharp knife for the meal.
  17.  Wrap the remaining lamb and refrigerate for lunches and dinners throughout the week.
  18. Serve the meat with the gravy and vegetables.
Lamb shoulder with pumpkin, onion, broccoli and gravy.

Final thoughts

How did you spend today?

10 hours slowly cooked lamb shoulder

10 hours slowly cooked lamb shoulder

Lamb shoulder in its packaging.

During the week, a work friend, viz., MH, mentioned that she cooked two legs of lamb for 10 hours each for Christmas dinner. MH has a large family who all live in rural Victoria.

I’m quite fond of lamb, but I prefer the forequarter rather than a hind leg (also known as the shoulder). I am aware a lot of people aren’t keen on lamb meat. The odour from cooking and cooked lamb is distinct, and some people are put off by it. One of my daughters isn’t keen on lamb meat. Part of her distaste is that she eschews all animal fat and lamb can be quite fat. I like eating breakfast with this daughter because she cuts off all her bacon fat. Guess who gets the discarded bacon fat?

Stolen rosemary with garlic and white onion.

My anatomical preference for lamb is in contrast to my taste for chicken. For chicken, I am a thigh lover over the breasts and wings.

As I was thinking about this meal, I thought I’d try to get things started in the slow cooker at about 6 am so I’d have the meat ready well before my 6 pm dinner deadline.

Lamb shoulder after browning in a frying pan.

The day didn’t start as planned. Oddly for me, I slept in and didn’t start the preparation until about 6.30 am.

Last night, I went for a walk and foraged (stole or acquired) a large amount of rosemary from a few bushes on the footpath outside a local hotel.

I browned the fat and muscle meat in a large frying pan over high heat to prepare the lamb.

Halfway point in a 10 hour slow cook lamb shoulder.

I added all the rosemary in the slow cooker after I scrunched it up and rubbed it vigorously in my hands to break down the leaves a little to release the natural oils. I also cut a knob of garlic in half, sliced one white onion and put it into the cooking vessel.

Add about ¼ cup of dry oregano leaves and a cup of stock.

I then put the lamb into the slow cooker and discovered it was slightly too big. I had to get a knife and cut away some muscle bundles to get the lid to seal correctly.

A wedge of Kent pumpkin rubbed with olive oil, black pepper, iodised salt, chilli flakes and sugar. Ready for the oven.

After ten hours, I opened the slow cooker and removed the shoulder. The fat and muscle meat were coming away from the bones, making the transfer to a tray in one piece difficult. The meat’s tenderness wasn’t a problem because I wanted to pull the muscle bundles off than carve away large cuts from the bone.

Most of the lamb meat is now in an airtight container and refrigerated. Lamb will be a feature of lunches and dinners this week.

Lamb shoulder bones

If you’re wondering what I did with the cooking juices, well wonder no more. I filtered out the rosemary, garlic, and onion and used the liquid to make a gravy. 

I made a roux with a little flour and butter in a saucier pan and cooked it for about 3 minutes. I added the meat juices and cooking liquid and stirred it until a gravy consistency developed.

To accompany tonight’s lamb shoulder roast, I roasted a wedge of Kent pumpkin as well as some broccolini.

I coated the pumpkin with black peppercorns, iodised salt crystals, hot chilli flakes and refined white sugar which I ground in a mortar with a pestle. I like adding a little sugar to help with the caramelisation of the pumpkin. I cooked the pumpkin in an oven at 180 °C for about 45 minutes.

I gently rubbed the broccolini with some olive oil and cooked it with the pumpkin for the 20 minutes of the cooking period.

MH and another workmate, viz., AP, gave me a cultured butter gift on Thursday. I see lamb and gravy rolls on buttered bread being a thing next week.

I have the best workmates who really know me. Cultured butter, biscuits and a microorganism!

Slow cooker rolled boneless lamb shoulder with green vegetables

You can find the full recipe at Yummy Lummy. This is just a summary.

Slow cooker boneless rolled lamb shoulder with peas, beans, and broccoli. Served with gravy and mint sauce.
Continue reading “Slow cooker rolled boneless lamb shoulder with green vegetables”

Australia Day 2020 roast lamb shoulder and fresh slaw

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Please subscribe.

I hope you’ve had a good day. I’ve been working from home today. I’ve spent nearly all day behind my laptop reading and editing documents.

Australia Day 2020 Roast Lamb Shoulder with fresh slaw. Gary Lum.
Australia Day 2020 Roast Lamb Shoulder with fresh slaw.
Continue reading “Australia Day 2020 roast lamb shoulder and fresh slaw”

Leftover lamb for Sunday lunch

Leftover slowly roasted lamb shoulder roll

Photograph of Slowly roasted lamb shoulder roll with fennel salad. Gary Lum.
Slowly roasted lamb shoulder roll with fennel salad

Last night I slowly roasted a lamb shoulder roll. It was a really good meal. I set some of the lamb aside for lunches. I used some today to make my lunch.


  • Leftover lamb
  • Celery
  • Carrot
  • Cream
  • Red wine
  • Worcestershire sauce
  • Dried Italian herbs
  • Almond flakes
  • Crushed peanuts


  • Slice a stick of celery and a carrot.
  • Sauté in a non-stick frypan.
  • Finely chop some leftover slowly roasted lamb shoulder roll.
  • Add to the frypan with the celery and carrot.
  • Shake in some dried Italian herbs.
  • Sauté until the lamb starts to caramelise.
  • Add a splash of red wine to deglase the frypan.
  • Add in the cream and some Worcestershire sauce.
  • Add in the almond flakes and crushed peanuts.
  • Serve in a bowl and eat with chopsticks.
PHotograph of leftover slowly roasted lamb shoulder roll with carrot and celery for Sunday lunch. Gary Lum.
Leftover slowly roasted lamb shoulder roll with carrot and celery for Sunday lunch.

Slowly roasted lamb shoulder roll and fennel salad

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Please subscribe.

Slowly roasted lamb shoulder roll and fennel salad

Slowly roasted lamb shoulder roll and fennel salad

Tonight I was inspired by a work colleague who mentioned yesterday he was cooking a slowly roasted lamb shoulder for Christmas.


  • Avocado
  • Bay leaves
  • Beef stock
  • Butter
  • Carrots
  • Celery
  • Coriander
  • Fennel
  • Garlic
  • Lamb shoulder roll
  • Lime juice
  • Nectarine
  • Olive oil
  • Parsley
  • Radish
  • Red onion
  • Red wine
  • Rosemary


  1. In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary.
  2. Add a stock cube, some red wine, and water.
  3. Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary).
  4. Place the seared lamb on the vegetable trivet.
  5. Cover with more rosemary and some garlic.
  6. Cover the baking tray with two layers of aluminium foil and form a loose seal.
  7. Place the baking tray and the ingredients into a preheated oven set to 120 °C (248 °F).
  8. Slowly roast for four hours.
  9. Remove the baking tray and remove the aluminium foil.
  10. Place the baking tray and ingredients back into the oven and turn the heat up to 200 °C (392 °F).
  11. Cook for a further 20 minutes to make the fat crispy.
  12. While the lamb is cooking uncovered prepare the vegetables and fruit for a salad.
  13. Using a mandolin with cross blades cut fennel and red onion.
  14. Without the cross blades slice radishes.
  15. Chop coriander and parsley.
  16. Dice a nectarine and avocado.
  17. Mix some lime juice and olive oil for a dressing.
  18. Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through.
  19. Remove the baking tray and lamb from the oven.
  20. Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest.
  21. When the lamb juices form a syrup add a knob of butter.
  22. Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle.
  23. Aliquot some lamb for work lunches and place into the refrigerator.
  24. Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness.
  25. Add the salad to a plate and then the chunks of lamb muscle.

If you liked this recipe please share it on your social media platforms and please feel free to write a comment to let me know what you think.

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