This lamb shoulder porchetta is the ultimate showstopping roast for Easter or special occasions. A boneless lamb shoulder is rolled with an aromatic mix of fennel, rosemary, sage, garlic and lemon then slow roasted until tender. It is perfect to make-ahead the day before. Juicy, flavour packed and easier than it looks, this lamb porchetta is perfect for entertaining and I'll give you tips on making it super easy!
About This Lamb Shoulder "Porchetta"
Porchetta is one of those dishes that really impresses. But did you know that pork isn't the only meat that you can rolled up and fill with herbs and slice? Lamb shoulder is a fantastic cut to this treatment and it is the perfect lamb dish for Easter or a special dinner.
In this recipe succulent lamb shoulder is filled with a seasoning mix made of fennel, sage, rosemary, garlic and lemon just like your favourite pork porchetta and then rolled up and slow roasted in the oven. Then rest for an hour and then it will slice up perfectly.
I also make turkey porchetta and I promise it is such a delicious way of seasoning and serving meat that goes right through the whole cut!
Video How To Make Lamb Shoulder "Porchetta"
Video: How to Make a "Porchetta" out of lamb!
Ingredients For Lamb Shoulder Porchetta
Lamb shoulder - Boneless and butterflied by butcher (don't trim too much fat). Lamb shoulder is the best cut for this as it has a succulence that a lean leg of lamb doesn't have.
Olive oil - Extra virgin olive oil.
Salt - I use flaked salt but fine salt also works.
Lemon - 2 medium lemons are ideal for this as we will need the zest and juice. Zest the lemons first and then juice them.
Garlic cloves - Fresh garlic cloves.
Chicken stock - If you are making gravy!
Tips For Making Lamb Shoulder Porchetta
1 - Ideally start this lamb porchetta two days before serving it. First fill the lamb with the seasoning mix and then allowing the flavours to penetrate in the fridge overnight. Cook it the next day and then slice and serve.
2 - We roast this lamb shoulder porchetta very low at 130C/260F which means that the fat does render out nicely.
3 - Make the most of your butcher by bringing the seasoning stuffing and getting them to roll it up and tie it with string for you!
4 - Mr NQN is a sailor so he is good at tying ropes and I always get him to roll up any roasts while I hold it. I feel like it's easiest when two people are involved!
5 - Salt and oil the lamb on a chopping board and not on the rack (I forgot and I had to clean the baking dish) so any excess salt doesn't end up in the drippings and making the gravy too salty.
6 - Lamb cuts can shrink up to 35-35% especially ones like lamb shoulder that have a lot of marbled fat in them. So please prepare accordingly with the weight. The lamb shoulder that I had originally weighed just over 1 kilo/2.2lbs but after it was cooked it weighed just under 700g/1.5lbs and when cut it into presentation slices (keep the ends are a cook's treat ;) ) it sliced into 4 nice portions. So get two lamb shoulders if you are feeding more people than 4!
7 - Cooking times can vary - it depends on the age of the lamb so the cooking guide is from 4-5 hours.
2 x 1kg/2.2lb lamb shoulders, deboned and butterflied by butcher to open up
3 tablespoons olive oil
1-2 tablespoons flaked salt
For Seasoning
4 tablespoons rosemary
4 tablespoons fennel seeds
2 tablespoons salt flakes
2 teaspoons dried sage
4 tablespoons finely grated lemon zest
1-2 tablespoons chilli flakes (to taste)
2 teaspoon black pepper
12 garlic cloves, peeled and crushed
1/2 cup/120ml/4fl oz lemon juice
For Gravy
2 tablespoons pan drippings, fat removed
1/2 cup/125ml/4fl oz chicken stock
1 teaspoon cornflour/fine cornstarch
2 teaspoons water
Step-By-Step Instructions
Step 1 SEASONING- In a small frypan, dry fry the rosemary, fennel seeds, salt and sage until fragrant. Cool and crush in a mortar and pestle or in a spice grinder. Mix with the lemon zest, chilli flakes, black pepper, crushed garlic and lemon juice.
Step 2 ROLL - Spread the filling across the inside of each lamb shoulder and roll up with kitchen twine securing it tight. Store covered in the fridge overnight.
Step 3 PREPARE- Take the lamb out of the fridge to bring the lamb to temperature 1 hour before you start roasting it. Place lamb on a chopping board and rub the skin with olive oil and salt (reserve any extra marinade, if any, and keep in the fridge). Move lamb onto a rack in a deep roasting dish. Add 1-2 cups of water (water should not touch the lamb).
Step 4 ROAST- Preheat oven to 200C/400F and roast uncovered for 15 minutes. Then place a layer of parchment on top and then seal with foil using two pieces if your baking dish is large. Reduce heat to 130C/260F fan forced or 150/300F conventional and roast for 3.5-4.5 hours or until it is as soft as you want it to be (cooking times can vary depending on age of lamb). Go for an internal temperature of 90-95C/195-203F for a tender pull or 80-85C/175-185F for sliceable but firmer. Baste every hour and check through that there is enough water under the lamb.
Step 5 FINISH- Increase heat to 200C/400F fan forced and add the reserved marinade to the bottom along with more water if needed. Roast on high for 20 minutes where it should brown nicely. Reserve the pan juices and place in the fridge so that the fat separates and rest the lamb for 30-60 minutes. Then remove twine and slice.
Step 6 GRAVY- Place the pan juices (top layer of fat removed) and chicken stock in a saucepan and bring to a boil and simmer until thickened. Mix cornflour with water. Remove pot from the heat and whisk in the cornflour mixture. Serve gravy alongside the sliced lamb.
Gravy
Personal Note
I love lambs and I call Teddy my little "Lambunny" because he looks like a lamb but when he runs he looks like a little white bunny. Teddy recently had his 7th birthday which we celebrated by taking them both to Centennial Park for a run. It's Teddy's favourite park as he spent his childhood living across from it (Milo's is Sydney Park).
I suspect he also loves it because it harks back to a time when he was an only child and the centre of both of our attention. Afterwards I baked Teddy a meat and sweet potato cake which he shared with his brother Milo.
I don't know why I do this but sometimes I look at Teddy and Milo with much sadness. I know that toy poodles can live long lives but do you ever mourn them while they are still alive? I'm sure they're so confused by it but I can't help it!
So tell me Dear Reader, have you ever tried making porchetta with meats other than pork? Do you ever mourn your pets while they are still alive?
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