Jerk Lamb Shoulder
- Preperation Time: 20 minutes
- Cook Time: 4 hours
- Servings: 6 people
About this recipe
Slow-Roasted Jerk Lamb Shoulder – Tender Caribbean Roast Lamb
This Slow-Roasted Jerk Lamb Shoulder is rich, tender and packed with beautiful Caribbean flavour. The lamb is coated in jerk sauce, garlic, thyme and lime, then roasted slowly until the meat becomes soft enough to pull apart.
It is perfect for Sunday dinner, family gatherings or special occasions. The jerk seasoning cuts through the richness of the lamb, giving the dish warmth, spice and a stunning savoury finish.
Chef’s Tips
Low and slow is the secret.
Covering the lamb keeps it moist while it becomes tender. Use the roasting juices to make a beautiful jerk gravy.
Best Jerk Centre Sauce to Use
Duppy Conqueror — strong enough to season a large cut of lamb while keeping the heat balanced.
Instructions
- Score the lamb shoulder lightly with a sharp knife.
- Mix Duppy Conqueror, garlic, thyme, lime juice, olive oil, allspice, black pepper, brown sugar and salt.
- Rub the marinade all over the lamb, pushing it into the cuts.
- Marinate for at least 3 hours or overnight.
Preheat the oven to 150°C. - Place sliced onions in a roasting tray and sit the lamb on top.
- Pour stock around the lamb, cover tightly with foil and roast for 3½ hours.
- Remove the foil and roast for another 30 minutes to brown the outside.
- Rest for 20 minutes before pulling or slicing.
Ingredients
2 kg lamb shoulder
3 tablespoons Jerk Centre Duppy Conqueror
5 garlic cloves, crushed
1 tablespoon fresh thyme
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon allspice
1 teaspoon black pepper
1 teaspoon brown sugar
2 onions, sliced
250 ml lamb or beef stock
Salt to taste
Sauce Used
- Duppy Conqueror
- Medium Jerk Sauce
