• Home
  • About Me
  • Combi-Steamer 101
  • Tips & Tricks
  • Work with me
  • In-home cooking classes
  • Need help choosing your appliances or just got a new kitchen?
  • Appliance help-line!
Cookwise

Slow baked lamb leg or shoulder

August 12, 2013 12:27 pm / 20 Comments / Trudy

Slow baked lamb leg or shoulder

One of the best things in the combi steamer is the ability to cook meat at a long, slow time with the added advantage of moisture.  This is called Combination mode.  Yes, the moisture is what makes that lamb melt in your mouth and the bone literally fall out at the end of the cooking time.  This is the timing for slow roasted lamb.  You can also do Combination mode with less moisture (usually 30%) for a traditional roast which is also excellent.  Lamb will traditionally be ‘pink’ cooked in this way due to the shorter cooking time if you prefer it done in that manner.

There are numerous options you can do with this meat.  You can just rub it with a little olive oil and tuck little pieces of fresh rosemary, garlic and lemon rind into the holes like you were roasting a traditional leg or shoulder of lamb or you can combine it into the Moroccan eggplant curry recipe here.  In this instance then rub the meat with approximately 3 teaspoons of the spice mix from the curry recipe before you roast.

You can also cook it rubbed with the Sumac and Cumin mixture I did here.

Ingredients:

1.5kg lamb shoulder or half leg (I think the shoulder was a better choice)
either 3 tsp spice mix OR
Fresh rosemary, garlic and lemon rind

Method:

  1. Position grease filter on rear of combi steam oven
  2. Place lamb on solid stainless steel tray with flavourings as above
  3. If you are using a small or half leg then cut it in half toward the bone to flatten a little.  There is no need to remove the bone.
  4. Select Combination mode 120°C + 80% moisture for 3½ hours for a lamb shoulder or 4 hours for a lamb leg (see note below).
  5. Meat is cooked when bone can easily be removed from the joint.  You cannot overcook the meat with this combination cooking.

If the meat requires more time then return to oven for a further 30 minutes.

Note:  For a larger 1.9kg shoulder cook on Combination Mode 110°C + 80% moisture for 5 hours.

Share this:

  • Facebook
  • Twitter
  • LinkedIn
  • Pinterest
  • Email
  • Print
Posted in: Combi Steamer, Dinner parties, Gluten free, Main Courses

20 Thoughts on “Slow baked lamb leg or shoulder”

  1. Mark F on September 6, 2015 at 6:18 pm said:

    OMG this dish is an absolute winner! So simple and yet so delicious. I’ve cooked it 4 or 5 times now in my Siemens Combi and every time I pulled the leg from the oven and was able to rotate the bone within the meat. One thing I love about this dish it is that so much fat renders off but the meat is always juicy and succulent. Chalk up another subscription Trudy, when are you going to start up your own YouTube channel? 😉

    Reply↓
    • Trudy on September 6, 2015 at 11:25 pm said:

      Thanks Mark glad you enjoyed it! Currently in Sicily getting lots of ideas for new recipes
      Regards Trudy

      Reply↓
    • Robynne on August 10, 2018 at 10:43 am said:

      Mark, this is a very old post but can you tell me how much steam you used? My Siemens Combi doesn’t have percentages just Low Medium High

      Reply↓
  2. Bryony on April 7, 2016 at 1:02 pm said:

    Hi. I’m about to try this recipe. How do you pick your moisture setting please. Would 100% not mean even more succulent?
    Thanks

    Reply↓
    • Trudy on April 7, 2016 at 1:27 pm said:

      No, you don’t want boiled meat do you? Follow my recipes or use one of your auto settings if you have one that is similar.
      Regards Trudy

      Reply↓
  3. Lydia on April 27, 2016 at 12:27 pm said:

    Hello. I’d like to try cooking a slow cooked lamb shoulder which has a yoghurt, oil and spice based marinade rather than a dry rub. Do you think it will still work using the Combination mode and settings that you have used?

    http://www.goodfood.com.au/good-food/cook/recipe/slowcooked-lamb-with-tahini-yoghurt-20160425-4dzyd.html

    Many thanks,
    Lydia

    Reply↓
    • Trudy on April 27, 2016 at 12:53 pm said:

      Hi Lydia
      Look at my recipe Slow cooked lamb with garam masala. Here I reduced the yoghurt to suit the combi. If you type in the main ingredient into the search bar you can find recipes that may help you like this and other ingredients.
      Regards Trudy

      Reply↓
      • Lydia on April 27, 2016 at 1:09 pm said:

        Thanks so much Trudy, this is perfect. Will let you know how it turns out!

        Lydia

        Reply↓
  4. Marilyn on October 22, 2016 at 3:20 pm said:

    I am about to try this but my leg of lamb has been butterflied.
    Do you think it will need the same amount of time?
    Thanks so much.

    Reply↓
    • Trudy on October 22, 2016 at 5:39 pm said:

      Hi Marilyn,
      I get a better result with lamb shoulder as it has more fat for slow cooking.
      See my old post ‘Butterflied leg of lamb with sumac’. That was roasted not slow roasted. I think it would be too dry slow cooked.
      Regards Trudy

      Reply↓
      • Marilyn on October 22, 2016 at 7:12 pm said:

        You were right. It was a little dry but still tender. Next time I will try shoulder instead.

        Reply↓
  5. Joy Thorncroft on October 27, 2016 at 11:47 am said:

    Hello, I am wondering how would lamb chunks….from shoulder lamb that have been in some italian marinade ..go in the steam oven. Would you still need to do them for the same length of time as a whole shoulder? I have done them in a fan-forced oven covered and slow cooked for about 6 hrs, but would like to try them in the steam oven.
    \

    Reply↓
    • Trudy on October 27, 2016 at 1:54 pm said:

      Hi Joy
      No I’m not sure about that. There is no point doing it in steam oven unless uncovered and the added moisture would be too much liquid for the marinade and pieces would be tough. I wouldn’t bother. If you like the flavour of the marinade why don’t you marinade the whole shoulder overnight and then slow cook it?
      Regards Trudy

      Reply↓
  6. Ann Higginson on September 9, 2017 at 9:18 am said:

    Hello
    I am cooling a leg (3.5kg) and a shoulder (1.4kg) tomorrow for a dinner party for ten. How would you suggest I cook these in my Miele Combi Steam Oven?

    Reply↓
    • Trudy on September 9, 2017 at 3:23 pm said:

      Hi Ann,
      I have a few recipes for lamb, just search & apply the flavours you like ie Greek, Indian. I don’t think you will need both joints for 10 people. The shoulder is better slow cooked and a lot more tender than the leg so if you do want to cook both I would slow cook the shoulder earlier and set aside to keep warm and roast the big leg with the probe inserted away from the bone. See my Roasting table for times & temps.
      Regards Trudy

      Reply↓
  7. Anne on September 13, 2017 at 5:22 pm said:

    I have a 1.5k leg of lamb rolled and boneless. Would the cooking time still be the same of 4 hours at Combination Mode 120 + 80% moisture?

    Reply↓
    • Trudy on September 13, 2017 at 10:39 pm said:

      Hi Anne,
      I’m overseas at present but I would probably unroll it and cook for 31/2 hours. The shoulder is a better choice than a leg as it has more fat.
      Regards Trudy

      Reply↓
      • Anne Gray on October 1, 2017 at 11:56 am said:

        Hi Trudy,

        Thanks for your help. I’ve just bought 2 x 1.6kg lamb shoulder with the bone in so I’m keen to try the garam masala recipe you have. I’m wondering how long I should cook it for. Your guide says for 1.5kg cooked combination 120deg, 80% moisture for 3.5 hours. Would I keep it at the same cooking time if I can fit both in the large stainless steel solid tray?

        Reply↓
        • Trudy on October 2, 2017 at 12:59 am said:

          Hi Anne, as it’s a little more surface area to bring to temp I would perhaps do 4 hours. Make sure you start with meat at room temperature.
          Regards Trudy

          Reply↓
          • Anne Gray on October 4, 2017 at 9:47 am said:

            Thanks Trudy. I made it last night and it was sensational. Everyone raved about it.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation

← Previous Post
Next Post →
This unique blog is mostly a Steam Oven and Combi Steam Oven site. It will help you maximise the use of this fantastic appliance with all sorts of delicious recipes, tips and advice. I am regularly adding new posts so please re-visit regularly, book a Sydney in-home cooking class or subscribe below.

Recent Posts

  • Combi steamer roasting table
  • Salmon with pistachio crust on pearl barley salad
  • Best ever Christmas pudding
  • Spicy Red Lentil Soup
  • Website fixed :)

Latest Comments

  • Trudy on Combi steamer roasting table
  • Michelle on Combi steamer roasting table
  • Trudy on Best ever Christmas pudding
  • Jayne Black on Best ever Christmas pudding
  • DONALD CANT on Spicy Red Lentil Soup

Subscribe to Cookwise via Email

Please enter your email address to subscribe to this blog and receive notifications of new posts by email.

Previous Posts, sorted by category

© Copyright 2013 - Cookwise
Infinity Theme by DesignCoral / WordPress
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.