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Slow-Roasted Lamb Shoulder
http://www.seriouseats.com/recipes/2012/02/marc-vetris-slow-roaste...
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Ingredients
categorized
original
Rosemary-Garlic Brine (recipe follows)
1 bone-in lamb shoulder, about
8 pounds
1 large onion, cut into large chunks
2 large carrots, peeled and cut into large chunks
3 ribs celery, cut into large chunks
3 tablespoons grapeseed oil
Coarse salt and freshly ground
pepper
Fresh rosemary leaves, for garnish
Rosemary-Garlic Brine
8 cups hot water, plus 8 cups
cold water
3 cups kosher salt
1 cup sugar
1 large clove garlic, peeled
Leaves from 6 sprigs rosemary
8 cups ice
Ingredients
categorized
original
Produce
6 sprigs rosemary, Leaves from
(
1
)
Carrots, large
(
2
)
Celery, ribs
(
3
)
Garlic
(
1
large clove
)
Onion, large
(
1
)
Rosemary, Fresh leaves
(
1
)
Meat
Lamb shoulder, bone-in
(
1
)
Canned Goods
Rosemary garlic brine
(
2
)
Cooking & Baking
Grapeseed oil
(
3
tablespoons
)
Kosher salt
(
3
cups
)
Pepper
(
1
)
Salt and, Coarse freshly ground
(
1
)
Sugar
(
1
cup
)
Drinks
Ice
(
8
cups
)
Water, hot
(
8
cups
)
Water
(
1
)
Other
8 pounds
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
46.9
Rating
1-100
25
Tweets
4
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Shares
1
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Views
79
PinterestPins
Recipe Stats
Published February 22, 2012 (1 year ago).
33 people saved this recipe.
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