Double Whole Lamb Shoulder Feast Roast

Name: Double Whole Lamb Shoulder Feast Roast
Cuisine: Israel
Ingredients: 2 × 5–6 kg (two shoulders) Lamb shoulder (whole, bone-in); 16 tbsp Olive oil; 30 cloves (sliced) Garlic; 16 large sprigs Fresh rosemary; 12 sprigs Fresh thyme; 14 tbsp Fresh lemon juice; 8 tbsp Paprika (sweet); 6 tbsp Cumin (ground); 4 tbsp Sumac; 8–10 tbsp Salt; to taste Black pepper; 6 kg (quartered, optional) Potatoes

A recipe from Israel.

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Nutrition (per serving)

1020Calories

88 gProtein

24 gCarbs

82 gFat

6 gSugar

1900 mgSalt

Ingredients

2 × 5–6 kg (two shoulders) Lamb shoulder (whole, bone-in)
16 tbsp Olive oil
30 cloves (sliced) Garlic
16 large sprigs Fresh rosemary
12 sprigs Fresh thyme
14 tbsp Fresh lemon juice
8 tbsp Paprika (sweet)
6 tbsp Cumin (ground)
4 tbsp Sumac
8–10 tbsp Salt
to taste Black pepper
6 kg (quartered, optional) Potatoes

Method

Preheat oven 135°C (275°F). Use two massive roasting pans.
Make deep slits across both shoulders → insert garlic and rosemary/thyme.
Mix olive oil, lemon juice, paprika, cumin, sumac, salt & pepper → rub heavily over both cuts.
Place shoulders in pan(s) → surround with potatoes if using → cover with heavy-duty foil.
Roast 9–11 hours until meat collapses from bone.
Uncover last 90 min to crisp and brown (baste frequently).
Rest 60 min → pull apart tableside → serve with juices, tahini, multiple salads, and bread.