Make some time to create this juicy slow-roasted lamb shoulder a wonderful choice for a SundayRoast. 😋🥩 Click here to see the full recipe👉 -
2 large yellow onions, peeled and cut into thick ringsTake lamb out of the fridge 1 hour before you are ready to work with it.In a food processor or blender, combine Worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun-dried tomatoes, mint leaves, parsley, lemon juice, and hot water; pulse to make a chunky sauce. Set aside.Using a sharp knife, make several slashes across the top.Coat lamb with half of the prepared sauce.
Continue to roast for about 20 to 25 minutes, or until browned on top and internal temperature registers at 145˚F . Start checking internal temperature at around the 15-minute mark.Transfer the lamb to a cutting board and loosely cover it with foil; let it rest for 20 minutes.