ROASTING is an oven-cooking method in which the meat is cooked uncovered in order to produce an exterior that is well browned and a moist interior. Roasting works best with fairly tender pieces of meat or poultry. Tender cuts like the rack and loin and portions of the leg should be prepared using dry heat cooking methods such as broiling, grilling and roasting. For perfect medium rare lamb, 15 to 20 minutes per pound in a 325°F oven is a good rule of thumb. The temperature of the meat will rise another 5 to 10 degrees (this is called “carryover cooking”), so take it out with that in mind. Lamb is a bold protein that can handle depth of flavor. Fresh herb and spice rubs add layers of flavor, and can transform the versatile leg from skewers for the grill to a whole roast. – See more techniques for cooking lamb.
- American Lamb shoulder, bone-in 12 pounds Onions, chopped 1 quart Garlic, chopped ¼ cup Hickory barbecue spice blend ⅓ cup Apple cider 2 cups Reserved lamb juices 2 cups Maple syrup ½ cup Hickory barbecue sauce 2 cups Cornbread, 3-inch square, split, 12 or hamburger buns, seeded, toasted Sweet creamy coleslaw 3 cups - See more at: http://www.americanlamb.com/consumer/hickory-maple-pulled-lamb-shoulder-2/#sthash.aFElOQos.dpuf
- Spread onions and garlic in an even layer in a roasting pan. Place lamb shoulder on top of onion-garlic layer; pat spice blend onto the lamb to coat evenly. Cover tightly with foil. Bake in 275°F convection oven (or 325ºF conventional oven) for at least 4 to 5 hours or until tender and falling off the bone; remove from heat. Let lamb rest 15 to 20 minutes. Remove pan juices from pan and place in a container; cover and chill. Once cold,remove top layer of fat from juices. Discard fat and reserve juices. Pull meat from roasted lamb shoulder; roughly chop and place in a full-size hotel pan. In a saucepan, add cider, lamb juices and syrup; heat to boiling. Lower heat; reduce mixture by half, about 15 to 20 minutes. Stir in barbecue sauce; simmer 6 to 8 minutes. Remove from heat; cool to room temperature (yields 1 quart). Pour 3 cups of the simmered sauce over top of pulled lamb and toss to coat well; cover and chill. Cover and bake pulled lamb in 300°F convection oven (or 350ºF conventional oven) for 25 to 30 minutes or until heated through. To serve: For each serving, spoon 1 cup barbecue lamb shoulder onto a toasted piece of split cornbread or hamburger bun with extra sauce on the side; top with ¼ cup coleslaw. Pulled lamb can be served over pasta or roasted vegetables if desired. - See more at: http://www.americanlamb.com/consumer/hickory-maple-pulled-lamb-shoulder-2/#sthash.aFElOQos.dpuf