Beef & Lamb Shoulder Roast (Mega Cut)

Name: Beef & Lamb Shoulder Roast (Mega Cut)
Cuisine: Israel
Ingredients: 3–4 kg (bone-in) Beef & lamb shoulder mix; 8 tbsp Olive oil; 12 cloves (sliced) Garlic; 6 sprigs Fresh rosemary; 4 sprigs Fresh thyme; 6 tbsp Fresh lemon juice; 3 tbsp Paprika (sweet); 2 tbsp Cumin (ground); to taste Salt & black pepper; 2 kg (quartered, optional) Potatoes

A recipe from Israel.

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Nutrition (per serving)

920Calories

72 gProtein

18 gCarbs

68 gFat

4 gSugar

1600 mgSalt

Ingredients

3–4 kg (bone-in) Beef & lamb shoulder mix
8 tbsp Olive oil
12 cloves (sliced) Garlic
6 sprigs Fresh rosemary
4 sprigs Fresh thyme
6 tbsp Fresh lemon juice
3 tbsp Paprika (sweet)
2 tbsp Cumin (ground)
to taste Salt & black pepper
2 kg (quartered, optional) Potatoes

Method

Preheat oven 150°C (300°F).
Make deep slits in meat → insert garlic slices and rosemary/thyme sprigs.
Mix olive oil, lemon juice, paprika, cumin, salt & pepper → rub all over meat.
Place in large roasting pan (add potatoes around if using) → cover tightly with foil.
Roast 5–6 hours → uncover last 45 min to brown and crisp exterior.
Rest 30 min → carve → serve with pan juices, tahini, and salad.