I have a nice 4.5lb lamb shoulder roast I need to cook up. I’m not sure if I should reverse sear it exactly like the Kenji/Food Lab prime rib recipe or to prepare it like he prepares his pulled pork in a Dutch oven. Either way I would be applying a Lamb Gyro style rub to it first. Does anyone have any tips or suggestions? Great recipes for a spice blend or lamb shoulder? Thanks!
https://www.seriouseats.com/perfect-prime-rib-beef-recipe
https://www.seriouseats.com/easy-oven-pulled-pork-recipe
by ChestRockwell415
2 Comments
👋 For Thanksgiving, made a lamb leg roast (not a shoulder roast ofc). It’s possible there’s a meaningful difference in the cuts that requires different preparation, but sharing my experience regardless.
I used Kenjis lamb leg roast recipe w whole cumin /black mustard seeds. Worked in the spices and wrapped it up with twine, 6 hours sous vide, then seared in cast iron pan. I threw it into a 550 degree oven for like 10min after the pan searing w some occasional glazing to really finish the sear off and coat the meat with a sauce i made. For me, the cast iron reverse sear w optional oven finish worked really well and it was perfectly cooked.
That being said, while the cook came out great, that recipe didn’t blow me away- it was just average. If I have a cut like that again, I’ll be looking to braise/pull the meat
This recipe came out amazing. https://www.seriouseats.com/slow-roasted-lamb-garlic-anchovy-lemon-rosemary-food-lab-recipe