Double Lamb Shoulder Roast (Two Shoulders)

Name: Double Lamb Shoulder Roast (Two Shoulders)
Cuisine: Israel
Ingredients: 2 × 4–5 kg (two shoulders) Lamb shoulder (whole, bone-in); 12 tbsp Olive oil; 20 cloves (sliced) Garlic; 12 sprigs Fresh rosemary; 10 sprigs Fresh thyme; 10 tbsp Fresh lemon juice; 6 tbsp Paprika (sweet); 5 tbsp Cumin (ground); to taste Salt & black pepper; 4 kg (quartered, optional) Potatoes

A recipe from Israel.

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Double Lamb Shoulder Roast (Two Shoulders)

Nutrition (per serving)

980Calories

82 gProtein

20 gCarbs

76 gFat

4 gSugar

1700 mgSalt

Ingredients

2 × 4–5 kg (two shoulders) Lamb shoulder (whole, bone-in)
12 tbsp Olive oil
20 cloves (sliced) Garlic
12 sprigs Fresh rosemary
10 sprigs Fresh thyme
10 tbsp Fresh lemon juice
6 tbsp Paprika (sweet)
5 tbsp Cumin (ground)
to taste Salt & black pepper
4 kg (quartered, optional) Potatoes

Method

Preheat oven 140°C (285°F). Use two large roasting pans or one massive one.
Make deep slits in both shoulders → insert garlic and rosemary/thyme.
Mix olive oil, lemon juice, paprika, cumin, salt & pepper → rub generously over both shoulders.
Place in pan(s) → surround with potatoes if using → cover tightly with heavy foil.
Roast 7–9 hours until meat pulls away from bone.
Uncover last 60 min to brown and crisp.
Rest 45 min → pull or carve → serve with juices, tahini, salads, and bread.