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I love the cooking method, moist and tasty. However I prefer lamb with a bolder sauce. I add 2 or 3 onions, halved with the garilc to the pan. After draining fat deglaze pan with 125ml of port and reduce. add 700ml of mix chicken veal stock and reduce 1/2, strain and add vinegar (dash) and mint, knob of butter to finish. It also goes superbly served atop Provence veg (sauted egg plant, courgettes, bay onions plum tomatoes olives and capers) and sauted spuds or rosti

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JonathanSG January 10, 2009

Help! I roasted the lamb for 170 f instead of 325f for 4 hours! Do you think this is going to be salvageable? I increased the temp to 325- how much longer should I let it roast for?

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Anonymous April 19, 2015

Really good and simple lamb recipe... even the kids loved it.

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lburman December 22, 2014

Gave this a run; we do a lot of lamb/hogget roasts; shoulder and leg. The flavour was great but the meat was overcooked and tending to the stringy side. Yeah, could've been the cut, could've been the oven, could've been the full moon.<br/><br/>Next time with this cut I'll do a sear and slow cook over liquid.

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Ern R. October 20, 2013

I used a 3 lb. boneless lamb shoulder. It took less than 4 hours, more like 2 hours to cook to 160 F. The meat was incredibly tender. I made the sauce without the mint, capers and red wine vinegar (personal preference) and it was still very, very good as a sauce. Definitely a keeper.

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musicallife September 23, 2013

Delicious! Has anyone tried using anchovies with the capers?

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uknowem August 21, 2013

I had never cooked a lamb shoulder roast before. Mine was about a pound less than the recipe called for. I followed this recipe and just didn't cook it for quite as long. Wow, was it tender and perfect! I made the sauce but wasn't crazy about it, but that's just my preference. I was thrilled with the lamb because lamb is pretty expensive to ruin.

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mtheel March 12, 2013

Fabulous recipe. My family raved over it. I added the juice of 2 lemons to the dish just before placing it in the oven. Can't wait to cook it again

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jancorser April 13, 2009

The combination of the meat and the sauce really makes this an outstanding dish. I was not very impressed when I first tasted the sauce on it's own, but it worked great with the lamb. (I also left out the capers.)

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Diana A. February 17, 2009

Love this recipe. Have made it quite a few times now and have also made it in a roasting pan on the bbq. Best to use capers in salt rather than brined capers as I find they give a better taste.

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OzLolly February 14, 2009
Incredible Slow Roasted Shoulder of Lamb