Slow Cooked Rosemary Garlic LAMB SHOULDER - Easy Sunday roast

This slow cooked lamb shoulder will be the juiciest, most incredible lamb roast you have ever had.
Rosemary and garlic are great flavours that naturally go really well with the shoulder of lamb.
I really hope this recipe would make it to your Sunday roast family dinner.

[@dhirensudra5370]

Does this also work with lamb leg ??

[@CulinaryEmpire]

I’ve recently done one with leg of lamb, if you check my last video, you’ll be able to find it! 😊 SLOW ROASTED LEG OF LAMB REVEALED! Learn the SECRET to Juicy Perfection - RECIPE | Lamb Leg Roast kzbin.info/www/bejne/m5nXm6hnpLKgra8

[@erol1982]

I’m lucky enough to have been at guest at this gentleman’s house and have tasted this dish- best roast ever…. I like it charged with carbs and served with rice too! 😂

[@CulinaryEmpire]

Erol, thanks very much. It’s always a pleasure having you guys around! 😀🙏

[@sybilbradburn1875]

Made this for 5 critical elderly people, they said it was the best they had ever had. Thanks so much. 😀

[@CulinaryEmpire]

That’s so lovely to hear Sybil. I’m glad you liked it and thank you for letting me know. 🙏😀

[@helenhacksley9068]

This actually was the juiciest, most incredible lamb roast I have ever had! First time I cooked lamb and it came out perfectly. I followed the recipe exactly. Thank you

[@CulinaryEmpire]

Fantastic, glad you liked the recipe. 😀

[@luvabean]

Thank you, I am so nervous to make the best Easter dinner. It's my first time with lamb shoulder and I have big expectations weighing on my head. My own, of course. I am so happy for your feedback.

[@maheenscuisine]

Wow this lamb shoulder recipe is outstanding. It looks super tempting.😍

[@eileenfloate2179]

Made this last night and it was AMAZING. Thank you for the recipe. Just about melted in our mouths.

[@CulinaryEmpire]

Very pleased to hear this, 😊🙏

[@newgrangetours3219]

Greetings from Ireland . I love this . Just going to cook it now .

[@CulinaryEmpire]

Excellent, let me know how it goes please. 👌

[@aarongruber6728]

Gonna cooks this today for Easter Sunday 🐣 😋

[@CulinaryEmpire]

Excellent, I hope you enjoy it & happy Easter to you and your family! 👍

[@luvabean]

Me too!!! I bought my shoulder a week ago. It doesn't look like this one, I think it's missing the leg...but I got it from the bearded butchers so I know it's proper. I want so badly to make it right. I bought some of the baby lamb shanks they had and they were gamey. It's American lamb from Ohio. I hope this turns out. I have been reading on my carnivore journey that lamb is easy on digestion. And also being an Easter dish, I'd like very much for it to please. I might up the spices and use beef tallow to roast. Omgosh, I really hope this works...it's dinner tonight and I want it to be yummy.🥰

[@CulinaryEmpire]

Sounds like you have a game plan! I’m sure you’ll smash it. I do watch the bearded butchers on YT from time to time (assuming I’m thinking of the same bearded butchers), I really enjoy butchery and worked in English butchers shop for 3 years when I was at college! Best wishes and good luck for tonight! 🙂

[@luvabean]

Oh goodness!! You replied!!! Yes, the bearded butchers from Creston Ohio! I live in west Salem, Ohio. It's only 20 minutes to their shop. The guys are real sweethearts and hold strong to values. It started from there dad saving bison lineage. Their entire story is found here in yt and it's amazing. I can't believe I'm so blessed to be a stone's throw from these wonderful people. They, from raising to packaging, believe in being Shepards to the herd. ....but they didn't give a recipe to send it home, YOU DID!!!!! I will try this! I am nervous but I have read allll the comments. I will post back and let you know how it goes. I am worried for the kids liking it as American palates are so generic. I think garlic and rosemary and oregano makes all things better. Hey, thanks for hollerin' back. And HAPPY EASTER to you across the pond! Much love and blessings from Ohio! ...and thanks so much for the best recipe on this unique cut on KZbin! Be blessed...and to your kin, the best blessings in Easter 💗💗💗

[@CulinaryEmpire]

@luvabean Thank you - God bless. Happy Easter ❤️

[@kelsg29]

Made this recipe twice and it was AMAZING both times!!!!! 👌🏽👌🏽👌🏽Ridiculously easy to make and full of flavour!!! Thank you.

[@CulinaryEmpire]

Ah, lovely to hear this. I’m glad you’ve enjoyed the recipe. 👍👌

[@tomy8339]

This is the easiest roast lamb recipe I've ever seen. I look forward to trying it.

[@luvabean]

Thank you for adding farenheit to the recipe.

[@luvabean]

9:15 am Easter morning with a thawed lamb shoulder. Going to get spices. Dinner at 5. I can't wait to be back and tell you. I had no idea how to do this, I am so thankful you have a recipe. Ok, getting ready to do this!

[@luvabean]

This recipe is beautiful! I am getting ready for bed as I am tuckered completely, but I did some modifications. I don't normally eat alot of garlic because I don't want to wreck anyone with my breath..but garlic is really a good key with lamb. And spices, but! I started with tallow in my cast iron and low cooked the rosemary and garlic to make some kinda' half ass confit. Rubbed it on the joint and coated it with salt, with a rest in the fridge for two hours. Snatched it out and browned it in the remaining infused tallow, and then followed your exact recipe. When it came out of the oven... .unbelievable! An absolute hit with all the adults and 3 of the 7 kids liked it. The other 4 kids are what I image "noodletarians" Anyhow... The browning prior to oven made this incredibly crunchy exterior that everyone fought over. Dang! ABSOLUTE BANGER! And thanks, your flavour profile made it happen. As long as I'm not going to work the next day, This roast is happening!!!🤣🥰

[@CulinaryEmpire]

Hey - thanks for letting me know. I’m really loving the idea of browning the lamb to get an even crispier exterior, and the garlic confit sounds amazing! I think it’s fair to say you pulled that off brilliantly! Absolutely smashing👏 👏👌

[@scottsfowler]

Excellent, thanks so much!

[@paulhicks3595]

Cooked it last night following your directions exactly. Perfect! Next time I might add a few lemon slices as my Greek neighbours do. I might also try this with young goat from the local Greek butcher.

[@CulinaryEmpire]

Sounds lovely ☺️

[@patsyfernandes638]

Making this succulent lamb on News Years day. Thanks for you time and recepe. This is going to be a treat for my family. God bless you and you family. Greetings from Nairobi

[@CulinaryEmpire]

Oh lovely, thank you. Best of luck to you and yours and happy new year! 😀

[@ukisa3rdworld586]

I'm making it new years eve

[@CulinaryEmpire]

Enjoy 😊

[@ukisa3rdworld586]

@@CulinaryEmpire I'm staring I to oven, it smells delicious I may dunk a piece of toast in that roasting tray haha X

[@CulinaryEmpire]

Haha, enjoy 😉

[@apdeb220]

I'm surprised it browned up so much when you left it covered for the entire cooking time. I roast lamb shoulder at least once every few months and I cook it uncovered for 30 mins or so at the end to brown up. Also, you can try adding lamb stock and wine with then infuses with the lamb drippings to make a gravy.

[@petethekiwi1761]

Kia Ora from COVID free, grass fed New Zealand….. loved your video - and by pure fluke, doing almost the same dish on a rainy winters Monday here. I put 3 cups of homemade stock in first and do 6 hours at 140 c. Comes out like yours. Lucky here to have a few of my own lambs, so no chemicals and only grass fed. Also got a great French neighbour who does us organic beef and chicken. Hunt in the hills near me for organic wild pigs - bliss. Fishing is just down the road. Have our own eggs. I just spent 3 years studying nutritional science - got super healthy and lost 35 kg, or around 70 pound - just eating properly - heaps of meat, fish, eggs, veg etc - I will make one comment, not a moan - change your oils - don’t use those industrial seed oils, or so called vegetable oils. Use olive oil, avocado oil, coconut oil, butter, lard or tallow. It’s the fake oils and fake processed food that almost destroyed my health - and look around at folk - same thing. Loved your lamb brother and only 2 hours till mine is ready. Lived in London for 13 years from 1976. The best years . Kia Kaha ( Be Strong ). 🇳🇿🏴󠁧󠁢󠁥󠁮󠁧󠁿🇳🇿🏴󠁧󠁢󠁥󠁮󠁧󠁿🇳🇿🏴󠁧󠁢󠁥󠁮󠁧󠁿🇳🇿🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@CulinaryEmpire]

Pete, thanks for your comment. It sounds like you’re living the dream over there. By the way, New Zealand lamb is really great and hard to find in here nowadays, whereas years ago, I worked in a butcher’s shop and back then, there was plenty of it around. Enjoy your dish. Best wishes 😊

[@floraringler]

The type of life I am aiming for!

[@terryhill6895]

Thank you, cooking this for Mothers Day with the family.

[@CulinaryEmpire]

That’s lovely. I hope you enjoy it 😄

[@terryhill6895]

@@CulinaryEmpire Wow, it was just sensational the whole family raved about it, thanks, my go to recipe for lamb, cheers.

[@chris6796]

Really enjoyed this vid. 2nd time I've used it. Lamb perfect each time. Thanks.

[@chris6796]

PS. Like the lofi soundtrack as well!

[@CulinaryEmpire]

Thanks Chris. I’m very pleased to hear this. Glad you like the soundtrack also 😊👍

[@best7best711]

Looks great

[@jeanmckie8879]

That looks so good. Love your presentation. My friends birthday today, so will be cooking a shoulder of lamb your way. Thanks for this.

[@CulinaryEmpire]

Wow, that sounds great. I hope it all goes well for today! Keep me posted please as to how you get on! 🙏

[@jeanmckie8879]

@@CulinaryEmpire Yes indeed I did roast the shoulder of lamb according to your instructions. It cooked perfectly and was so tasty. Enjoyed by everyone. 🤗

[@CulinaryEmpire]

Fabulous. Great to hear it 😀 👏👏

[@lucybiven4957]

great recipe

[@AceAt21]

The best recipe ever for a succulent & juicy Lamb shoulder Thanks from the bottom of my heart Liked & subscribed 😍🥰

[@CulinaryEmpire]

I’m very pleased you liked it. And thank you for your kind words. It means a lot. 💙

[@lindahayman8291]

Always think shoulder is not a good cut of meat but this looks amazing. I'm going to do it this weekend! Thanks for the easy instructions.

[@CulinaryEmpire]

Linda, I’m pleased to hear you’ve clicked this recipe. Please let me know how you get this weekend. I keep my fingers crossed for you. 😊🤞

[@josephsantagada9191]

Made your lamb for Saturday dinner and everyone loved it from the grandparents to children.. Wish I knew how to insert a picture,.. Looking forward to making one of your other recipes.. Grazie 😁

[@CulinaryEmpire]

Fabulous; thanks Joseph for taking the time to let me know. It’s lovely to hear everybody loved your food. 👌 Grazie mille 🙏🙏

[@vahas5128]

Looks like a great recipe. Are you able give some rough cooking time guides for different sizes of lamb shoulder? Eg. How long for 1-1.5kg? Thanks for the vid

[@paulgabolinscy2502]

Great video. Thanks

[@CulinaryEmpire]

Thanks for the feedback 🙏

[@naseemqureshi8673]

Looks scrumptious will definitely try it then let you know InshaAllah

[@CulinaryEmpire]

Great, I would be interested to know how you get on! 😀

[@sylvesterchoy9058]

I try it, absolutely tasty 😋

[@CulinaryEmpire]

Pleased to hear that 😁👍

[@randyc7351]

Looks lovely. Typically curried so this is a nice change

[@ktridge84]

Will let you know tomorrow when ive made it looks absolutely delicious.

[@CulinaryEmpire]

I look forward to it 😊

[@ktridge84]

@@CulinaryEmpire it was amazing thank you so much im a terrible cook but everyone actually ate it this time will always cook my lamb this way from now on 😀

[@CulinaryEmpire]

Lovely to hear this. It gives me a great pleasure when I receive such lovely feedback. Happy new year 😊

[@riaanvanrooyen6916]

Great yet simple recipe. Also, I love the background music alot. Hope to see more in the future. Love from Capetown South Africa ❤

[@CulinaryEmpire]

Thank you for your comment, you support is much appreciated 🙏

[@belindac3263]

Wow that looks delicious 🤤 I was just wondering what the weight to cooking time ratio is please? TIA

[@linneamanion]

Absolotely delicious

[@paulettebrownlee-ka4059]

I must make this for Thanksgiving 😊

[@Scarlet99977]

This dish looks delicious. I don't like the meat quite so stringy though. What do you think of cooking it at 200 degrees and for three hours, so that the meat is tender and fall of the bone but not stringy?

[@PaulMcCormick-jz1zy]

Bring your roast potatoes to a new level and add some lamb juice half way through cooking and toss occasionally, let me know what you think

[@CulinaryEmpire]

Yeah, I agree, I often parboil them in lamb / veg stock, and then stick them in the oven. 👍🏼

[@josephsantagada9191]

Absolutely fantastic my friend.. going to make for Saturday family dinner. Could I add a splash of white wine & little water on the bottom of the dish. 😁👍

[@CulinaryEmpire]

I would be reluctant to add any liquid, otherwise you start braising the meat. If your worry is that it might go dry, then make sure you get a really tight seal on your roaring tin, alternatively, you can use a casserole dish with lid, as the lid tends to have self basting dots, and the steam that’s generated by the meat, keeps it moist. I have tried it in a casserole dish and the results were excellent. In any case, I’d be delighted to know how you got on, afterwards! 👍

[@josephsantagada9191]

Thank you 😊..

[@johncaprar9169]

Looks great and Only thing is that canola oil or vegetable oil are high inflammatory oils. We can try avocado oil which is a healthier alternative. but is a personal choice. Lots of people don't know the danger of canola oil

[@CulinaryEmpire]

Thank you for this information. Much appreciated. 🙏

[@acurisur]

Would it be possible to adapt this for a slow cooker? We mostly cook roasts in our slow cooker for that tender, falling off the bone goodness.

[@CulinaryEmpire]

Yes, you could indeed. It would be absolutely fine. 👌

[@coffeenut1943]

Would like to know the approximate weight of the lamb shoulder you have used for this recipe. I liked the simplicity of the cooking. I am going to try to cook this.

[@CulinaryEmpire]

Hi Meir, thanks for your comment, I’m glad you liked the video. If I remember correctly, this was about 2.2 kilos, give or take. Let me know how you get on, please!

[@Indigoheartgreenleaf]

Would this working with boneless shoulder roast?

[@oliverrowen729]

Everyone's a chef

[@tiffanyflammel6053]

O that looks so good. I just butchered a ram. I will be making leg of lamb for Christmas.

[@CulinaryEmpire]

Pleased to hear you like recipe. Let me how it goes with the leg of lamb. I would say though with the leg, make small incisions in the leg and stick your rosemary and small wedges of garlic into them. Let the garlic melt into the meat and you should have a lovely flavour from the herb and the garlic. If you let me know how you get on with this, it would be much appreciated, I’d be keen to hear back with the results. Good luck. 😊👍

[@lynnedavison3129]

The lamb was delicious I've cooked lamb before but it's never tasted as delicious as the way you cook it marry me

[@CulinaryEmpire]

Pleased to hear you liked it ❤️

[@lesdelicesdehajarbel7579]

So delicious

[@CulinaryEmpire]

It sure was 😀 Give it a try and let me know how you get on 👍

[@lesdelicesdehajarbel7579]

@@CulinaryEmpire ok me too I cooking this is my channel but I speak Arab

[@CulinaryEmpire]

Brilliant - I will definitely check out your videos. 👍

[@judithogboru3808]

This is a really great video! I’m definitely keen to try this out for myself. I have two questions however: 1. will this method also work will for leg of lamb? 2. If I wanted to add in roast potatoes, can I take off the foil and parchment paper to add in the potatoes and then cook the lamb open like that for the last 30 minutes? Or would you recommend simply cooking roast potatoes separately?

[@CulinaryEmpire]

Judith, thanks for your comment, with a leg of lamb, I like to make small incisions in the meat and stick little cloves of garlic (cut into quarter) in the meat, along with sage and Rosemary, leave it uncovered and place the leg in the oven at 180°C for 40 minutes, per each kilogram, or until you get an internal temperature of 140 degrees at the thickest part of the leg. - As for the potatoes, I’d just simply roast them separately, as all the juices in your tray of the leg/ shoulder would make them a bit soggy, you won’t be able to get them nice and crisp! I hope it helps! Have a great Christmas! 😊

[@WillDixonIsTheBestYoutuber]

Just chucked it in the oven! We will see if it turns out good

[@CulinaryEmpire]

Please let me know afterwards how you get on! 😬

[@WillDixonIsTheBestYoutuber]

@@CulinaryEmpire Twas delicious! Fell off the bone :))

[@CulinaryEmpire]

Result! Good to hear. 😋👌👌

[@Packyboy]

i’m going to give it a go. Is that north London I hear

[@razaqkhan2352]

Good

[@AuthorRahsaanAli]

Oh my God. My stomach just growled. Your recipe is the least complex out of all the other videos I've watched. Whole Rosemary twigs. Garlic with the peel still on. I can already taste it now because Ill be making it this Sunday. I think this Black man will subscribe to your channel, Chef.

[@CulinaryEmpire]

Hey, thanks for your comment! I hope you enjoy the recipe when it comes out of the oven! Let me know how you got on afterwards! 😊👌👍

[@AuthorRahsaanAli]

I'll be back to let you know, Chef.

[@kim8968]

On what program you put the oven? Up and down heat or hot air?

[@CulinaryEmpire]

On fan!

[@kim8968]

@@CulinaryEmpire just on time!! Putting it in the oven right now!😍

[@CulinaryEmpire]

Brilliant. Enjoy! 😀

[@TheKlink]

can you use a self basting in for this?

[@CulinaryEmpire]

You definitely can. I have another video, doing a lamb shoulder in a self-basting casserole pot. Feel free to check it out. The end product is just as good, if not better! 😀

[@allanchong391]

What other functions ( bake , grill ) if don’t have roast function in the oven . Thanks

[@CulinaryEmpire]

You don’t necessarily have a roast function in your oven, however you would definitely have conventional heating, which is the two elements, one at the top and one down the bottom, you can use that to roast your meat, and that’ll be perfectly fine. Just ensure you have a tight seal otherwise you’ll end up with dry meat! I have used this before and it’s been great. However, I personally use the fan which distributes heat generated from a circular element that surrounds it and that works absolutely fine too. I hope it helps.

[@jdmosaics]

@@CulinaryEmpire is the temp 140c fan forced oven ? most recipe’s say drop normal temp by 20deg c if not using a normal Conventional oven. Thanks

[@CulinaryEmpire]

Yes it’s fan assisted oven.

[@PaigeRangi]

Would this work with hogget shoulder roast

[@semephor]

Nice but doesn't look like fall off the bone tender to me. How do you do that? Premarinade in natural tenderizer (yogurt, payaya) or cook longer (7 hours?)

[@hammalamiri12]

Add acidic yoghurt and green papaya paste if you would like an Indian / middle eastern marinade. It would break down the meat more and change the texture to something softer. But to have something fall apart and still be quite moist it needs to be roasted accurately at the exact temperature the collagen breaks down which is about 70 degrees celcius. So if you could set the oven to cook for about 10 hours holding the meat at 70 - 73 degrees and then crank it up just to brown it.

[@mumof5leeleex875]

Can I use garlic powder instead of whole garlic clove ? 😊 and dried rosemary ? Instead thanks

[@CulinaryEmpire]

Absolutely, you’d get the same results by using garlic powder. In fact, rosemary and lamb are best friends 😊 Cheers

[@neilmcbain411]

How would you cook it in a halogen oven?

[@CulinaryEmpire]

Correct me if I’m wrong, but I presume a Halogen Oven works the same as an air fryer! If so, you’d probably better off referring to the manual or a recipe book that comes with it to get some indication as to how long you need to cook it, etc. but I can’t imagine the end product being as juicy and tender as what would come out of a conventional oven. Air fryers are designed make the food go crunchy and crispy so the food is more prone to going dry. But if you try it, I’d love to know how it goes.

[@magma9138]

Easy peasy

[@MakeLoveNotWar420]

How do I cook it and keep as much collagen in it as possible I have bad skin and collagen will fix that

[@CulinaryEmpire]

Sinnoh, I’m not entirely sure what the best approach would be, but what I can say is that if you want your meat to be tender then you need to give it enough time to cook and for the collagen to breakdown, and this happens at temperatures of 70 degrees and above when the connective tissues dissolve into gelatine. Perhaps the best approach in your case would be the use of a sous vide cooker. I hope this helps!

[@gshtachill7659]

Chef how rost potatoes shall I boiling then frying with butter ?

[@CulinaryEmpire]

Peel them, boil them for about 15 minutes or just long enough for when you stick a fork through, there is only a slight resistance. Then get them on a roaring tray, drizzle of oil, some salt, pepper and herbs of choice, put them in the oven for about 30 to 40 minutes (180 C) until they go a bit crispy on the outside.

[@gshtachill7659]

@@CulinaryEmpire cheers you are amazing i will do it in the weekend 😀

[@haberjennings475]

No gravy What happened to the roasting juices?

[@ff-lq9db]

Hi, how much does the lamb shoulder in your video weight? I have a smaller one, about 2 lbs, and just want to make sure i don't over cook it.

[@CulinaryEmpire]

From memory, it was just over 4 lbs.

[@ff-lq9db]

@@CulinaryEmpire so I guess I should reduce the time to 2-2.5 hours

[@CulinaryEmpire]

No, perhaps 3 hours. Still if you make sure you get good seal on it, it won’t be dry!

[@jdmosaics]

Is this 160c Fan forced?

[@CulinaryEmpire]

Yes it is! 😊

[@3DHDcat]

2X speed perfect

[@successblueprintinstitute]

I thought that was ronnie o Sullivan for a sec. You sound like him too hahah !

[@CulinaryEmpire]

😀 I’ve had at least 2 or 3 other comments saying the same thing!

[@jenniferdunning2091]

What number gas do use for shoulder of lamb how long for

[@CulinaryEmpire]

160 °C is moderate heat which is Gas mark 3. Also around 3 and half hours should do fine. Hope it helps. 😊

[@leahc8347]

Can olive oil be used too?

[@CulinaryEmpire]

Absolutely 👍

[@stanmatan2381]

What about adding a layer of water just beneath the meat? I´m afraid the meat will come out dry without? Doing lamb shoulder for the first time tomorrow :)

[@CulinaryEmpire]

You wouldn’t need to, with a shoulder. I would do that with a leg. SLOW ROASTED LAMB LEG Recipe | Cooked Low and slow with garlic & rosemary kzbin.info/www/bejne/m5nXm6hnpLKgra8

[@stanmatan2381]

Thank you :)

[@stanmatan2381]

It came out perfectly! Thank you very much!!

[@CulinaryEmpire]

@stanmatan2381 Excellent 👌

[@Hardlopen57]

I have 2 lamb shoulders in the oven, and I count 5 hours in the oven, convection oven at 160 degrees is that okay

[@CulinaryEmpire]

Yes, 4.5 to 5 hours for two shoulders is absolutely fine. If your oven has fan assisted heating, then try and use that setting. Enjoy!

[@davidlyons2425]

When did Ronny O’Sullivan quit the snooker?😜

[@geoffos42]

What was the weight before cooking? Important information to guage the timings, don't you think?

[@CulinaryEmpire]

It was just over 2.1 kilos, or 4.5 lbs.

[@geoffos42]

@@CulinaryEmpire Cheers! :)

[@SaifAli96]

I followed your recipe, after 4.5 hours the lamb is still not fall off the bone. Am I doing something wrong?

[@CulinaryEmpire]

Make sure your oven is fan assisted and the temperature is set to 180, you could also go up to 200c. As well, if you have an older lamb, or a mutton, it could take longer. Don’t get too hung up on the fact that it’s not falling off the bone, as long as you have a joint which is cooked all the way through, then you’re good to go!

[@SaifAli96]

@@CulinaryEmpire got it, I had just turned on top and bottom heating without fan and at 160°C for 4.5 hours. I also used a parchment paper but used multiple layers of foil, maybe that's also the culprit? I'll now put it to 180°C next time, pre-marinate also overnight, and use a single sheet of foil in addition to the parchment paper. Hopefully 4.5 hours does it then. What do you say? Thanks btw!!

[@bwabymafia]

​@@SaifAli96I cook my leg of lamb very low at 120c for 6 hours, so tender, it's amazing

[@davidcolman1766]

FYI, canola and rapeseed are the same

[@rickh1634]

Is he using Stephen Hawkins’ voice box?

[@a.bloke2.0alwayslearning.23]

Christ, I could have eaten my phone showing it. In my fridge I have my first ever lamb shoulder, bought for my fading old Dog's dinner tomorrow. He may have to fight me for it. .

[@a.bloke2.0alwayslearning.23]

Note. He's pegging it soon, so I'm two ways about the garlic. But what the Fuck, he deserves it, and he might quite like it. For service rendered. .

[@CulinaryEmpire]

😆 poor dog! Un-watch what you’ve just watched and let him have his dinner 🐑

[@samymuthu757]

Thank you 👍😂

[@dennydiante2434]

your cut of meat looks great.......hard to find

[@CulinaryEmpire]

Luckily for us there is still some great English lamb to be had here! 😀

[@dunnymunch21]

go to a butcher shop and just ask them for a lamb shoulder. they will probably have to cut one off for you as they often use the lamb shoulder for other things.

[@Changiz]

@@dunnymunch21 All depends as to where you are, that is certainly not the case in the UK, as it’s quite a common cut of meat!

[@ioanasinca2510]

Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba;usturoiul acela e plin de microbi așa cum l-ai pus și ca atare trebuie curățat;eu îl spăl în apă rece chiar dacă e curățat și ceapă la fel.

[@tuckercassell6970]

Lets do a collaboration, i sell texas and Australian lamb

[@douglasthom3003]

WHERE'S THE LAMB SAUCE!!!!

[@gvelden1]

Looks great. Yet, no gravy?

[@CulinaryEmpire]

Sorry, I personally didn’t think I needed one as the lamb was so nice and moist it would just melt in the mouth! Give it a try, you won’t be disappointed 🙂

[@gvelden1]

@@CulinaryEmpire Trying it as we speak. But I expect leftovers. It is for that, that I wanna make sure there is gravy. Leftovers always dry up a bit in the fridge.

[@CulinaryEmpire]

Ah, I see, that’s fair enough. 👍

[@kibapoohead4633]

Where's the recipe ?

[@ioanasinca2510]

Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba și ce condimente folosiți.

[@paultrenchard9828]

Excellent and interesting presentation - but ruined by distracting dribbly D-list muzak. I had to fast forward past most of it. Your commentary and typical kitchen noises are all the sound I require.

[@CulinaryEmpire]

Thank you for your comment, your feedback helps me improve my videos! Much appreciated 😃

[@bwabymafia]

RONNIE O'SULLIVAN VIBES?

[@CulinaryEmpire]

Yeah, I think so! 😀

[@juljos9343]

No gravy?

[@adrienne575]

Seed oils are not good for you, how about olive! Thanks for the vid.

[@CulinaryEmpire]

Thanks for your comment. I appreciate seed oils aren’t good, and I don’t use it in my recipes often. 😊 I mainly use it to season cast iron pans! For sure olive oil is a better option. 👌🙏

[@simon54]

Wot no gravy?

[@CulinaryEmpire]

Sorry to disappoint you, but not on this occasion! 😀

[@simon54]

I spent 15 quid on a lamb shoulder, did everything you say in the video and it is dry and tough. Just saying.

[@CulinaryEmpire]

Very odd, the things I can think of is either the temperature in your oven, wasn’t the right temperature, the heat setting you used or if you didn’t get the dish sealed properly. You could have also done it a in casserole dish which keeps the inside of the dish nice and moist! Best wishes!

[@willemp6432]

No Gravy?....

[@chupa2000]

Where the hell potato comes from to the stage???

[@CulinaryEmpire]

They came from the same oven as the shoulder came! 😀 you got the oven running for 4 hours, you may as well use the time wisely. 👍

[@jfdc8432]

I've listened 3 times - do you say the weight of the lamb? Doesn't the quantity determine the cooking time?

[@CulinaryEmpire]

You are right, in general it does, especially with beef as you don’t want to cook the beef all the way through, but not so much with this lamb recipe as you generally want to cook it long enough for the meat to pull apart with no resistance! Hope it makes sense!

[@jfdc8432]

@@CulinaryEmpire Thank you for the explanation!

[@delukxy]

I'm sure the taste was good but to me it looked a little dry. Some wine and stock would have made some jus. That would have completed the plate, an essential in my book.

[@CulinaryEmpire]

Thanks for your comment. I’ll bear this in mind! Thanks 🙂

[@mar1ca47]

Your headline says slow-roasted Lamb Shoulder but you proceed with cooking an entire leg of lamb. Curious how you get the roast browned being fully covered the whole time. I am sure the slow roasting makes for a fork-tender roast that you don't need a sauce... the drippings are very tasty.

[@stevenstone307]

That's shoulder, not leg!

[@ioanasinca2510]

Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba &

[@joash5695]

Gas mark? Gas cooker

[@CulinaryEmpire]

Gas Mark 3 - moderate heat

[@markhorton5300]

What no gravy that's a sin 🤔

[@CulinaryEmpire]

🤷‍♂️🤷‍♂️

[@holidayletcompany9196]

Stopped watching when he said rub it with Canola Oil

[@gilmacarico]

The oregano has nothing to do with it, don't put it.

[@CulinaryEmpire]

Thanks for your comment, it is not absolutely crucial to put it on but I still prefer to do so! 😀

[@jasonbsharps2328]

Score the skin?? There is no skin!

[@PaigeRangi]

Would this work with hogget shoulder roast