Cooking lamb that falls off the bone

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?

My questions:

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!

Best Answer

Brown the lamb on the stove top, or high temp oven. Then, braise rather than roasting. That means 2/3-3/4 of the pan is filled with liquid after you put the lamb in first. For flavorful liquids, consider beef, chicken or veg stock. In Malaysia I see a lot of grape juice substitutions for wine in traditional Italian recipes that call for braising. But I would dilute it, so it's not overly sweet. Perhaps some tomato juice would work as well.

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Does lamb get more tender the longer you cook it?

They do better when they're cooked at lower temperatures for long periods of time. Using the slow cooker, the oven, or braising these cuts will ensure they turn out tender. They're also the most flavorful cuts of lamb, so it's worth the wait!

Does lamb fall off the bone?

It does take patience, but you'll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy.

How do you roast a lamb that falls off the bone?

Trim off any extra fat from the lamb, rub with the oil and season well with salt and pepper. Place into a roasting pan and scatter with rosemary. Pour in the water, cover with foil and roast for 2 hours. Uncover the lamb, increase oven to 220\xb0C and roast for another 20 minutes to brown.

What temperature does lamb fall off the bone?

Best Temperatures to Cook It Here are the best temperatures to cook: For a 7-9 lb. leg of lamb at a medium internal temperature of 135\xb0 F <-> Cook at 350\xb0 for 15-20 minutes per pound. For fall off the bone internal temperature of 203\xb0 to 205\xb0 <-> Cook at 325\xb0 for 45-50 minutes per pound.

Leg of Lamb - falling off the bone, melts like butter in your mouth!

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