Slow roasted lamb shoulder

I am about to roast two 7 1/2 lb lamb roasts. The recipe from NYTimes calls for two 5-6 lb roasts to roast at 350 for 3-4 hours. Will an additional hour of cooking be adequate?

  • Posted by: ChefGam
  • June 27, 2014


jeinde June 27, 2014
Wow, as I like my lamb pink this would be way overdoing it. And with bone in it will cook more quickly than boneless. I would guestimate 2.5 to 3 hours at most. Use a meat thermometer. Roasts can sit for some time after finishing cooking and will rise in temperature slightly after taking them out of over.
irina June 27, 2014
Does the times recipe call for bone in at 350 for 4 hours?
ChefGam June 27, 2014
The recipe, by David Tanis in the NYTimes, is supposed to replicate a spit roasted lamb. It calls for bone-in shoulder roasts.
ChefGam June 27, 2014
I forgot to mention that the roasts are bone-in
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