Slow Roasted Lamb Shoulder with Lamb Kidney
A low and slow roasted lamb shoulder pairs beautifully with pan-seared lamb kidneys to create a nose-to-tail carnivore feast that is deeply satisfying. The long roasting time renders the fat beautifully and produces incredibly tender meat that falls off the bone with ease.
Fall-off-the-bone lamb shoulder served alongside rich and tender pan-seared lamb kidneys.
Nutrition per serving
Ingredients
main
seasoning
fat
Instructions
Prepare and Season the Lamb Shoulder
Score the fat cap of the lamb shoulder in a crosshatch pattern using a sharp knife. Rub sea salt and black pepper all over every surface of the shoulder. Allow the meat to sit uncovered in the refrigerator overnight for best results or at minimum 2 hours.
Slow Roast the Shoulder
Preheat the oven to 300 degrees Fahrenheit. Place the lamb shoulder fat-side up in a roasting pan and cover tightly with foil. Roast for 4 hours until the meat is completely tender and pulls away from the bone effortlessly.
Sear the Kidneys
While the shoulder rests, heat beef tallow in a cast iron skillet over high heat until smoking. Pat the kidneys completely dry and season with salt. Sear for 2 minutes per side until browned on the outside but still slightly pink inside.
Rest and Plate
Allow the lamb shoulder to rest uncovered for 15 minutes before pulling the meat apart. Finish the kidneys with a knob of butter in the pan and baste them as the butter foams. Serve the pulled lamb alongside the kidneys with pan drippings poured over everything.
Substitutions
Common mistakes
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