Slow-cooked lamb shoulder wrapped in foil

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For as long as I can remember, we've had lamb at home for Eid al-Fitr and Eid al-Adha.

Mostly bought at Eid al-Fitr and slaughtered myself at Eid al-Adha (of course not by myself????).

I've kept up this tradition, like many others. I usually cook lamb this way too, but for Eid al-Fitr it's often a larger piece. I savor this moment when I gather the spices and herbs, carefully clean my freshly bought lamb, pat it dry, and prepare it for the marinade later… honestly!

I don't want to be disturbed at this moment, so I chase everyone out of the kitchen. This moment is particularly intense during Eid al-Fitr, as it's always the last day of the fasting month and the anticipation of eating normal food again is immense.

Every year I try either new spice blends or new cooking methods, or both. I don't want to get bored in the kitchen, do I?

This time I slow cooking for the first time. The evening before, after breaking the fast for the year (yeah!????), I lovingly massaged the lamb shoulder with my spice mix, wrapped it first in parchment paper, then sealed it with aluminum foil. I carefully stored the well-protected dish in the refrigerator. The next day, still wrapped, I placed it on a baking sheet and baked it at 120°C (250°F) with the fan on and top heat on for at least four hours. After that, the meat practically fell off the bone. The taste was perfect!

The whole thing was served with many other delicious dishes, but the star remains the star.

Let's the party begin?????????!

Have fun cooking!

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preparation

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Wash the lamb shoulder with water, pat dry gently with kitchen paper, and set aside 

In a bowl, combine the Magic Sauce, the lamb seasoning mix, the mustard, and the lemon juice and mix well 

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Now get the lamb shoulder and make incisions in one side of the lamb shoulder

Rub the lamb shoulder with salt on both sides (Caution! The Magic Sauce is already salted) 

Now bathe the lamb shoulder in the marinade, first making sure to get it well into the incisions, then spreading it all over all surfaces 

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First, place two large layers of aluminum foil on top, then place two large layers of baking paper on top of that

Now place the marinated lamb shoulder on top and carefully wrap it first with the baking paper, then seal it well with the aluminum foil 

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Store the package in the refrigerator overnight

The next day, let the package rest at room temperature for about 1 hour, then cook slowly in a preheated oven at 120°C for 4 to 5 hours

Remove from the oven and carefully remove the foil

Carefully remove the lamb shoulder from its jus, taking care that it does not fall apart 

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The whole thing as a video

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https://www.youtube.com/watch?v=RMKWBhr5poc

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Et voilà! Bon appétit!

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