Whole Roasted Masala Lamb Shoulder Recipe
A whole leg or shoulder of mutton makes for a great presentation, and this is one of those moist, luscious, luxurious and comfort meals that everyone enjoys. This show-stopping and perfectly cooked masala lamb shoulder roast recipe makes an excellent centrepiece to any spread. It might look fancy, difficult and a lot of work, but this savoury and impressive dish is actually quite easy to make with a few simple steps and only 20 minutes preparation. It will be a real treat for your tastebuds.
In this recipe the whole shoulder of lamb is marinated in a wonderful blend of spices before being roasted in oven to perfection. Try it next time you plan on to cook mutton. This tender, juicy, finger-licking and succulent meat will impress your family! So next time when you are planning your meals, consider trying out this delicious, extremely flavourful and nutritious dish that your entire family will love! The leftovers of this dish are perfect for wraps, sandwiches and salads.
Squeeze a lemon over it just before serving. Serve it with naan, salad and chutney and you are sorted for the day. Enjoy a juicy and spicy feast!
What to serve this lamb shoulder or leg roast with?
So many things can be a great accompaniment to this gourmet dish. When served with naan, chutney and salad make it a perfect meal. I have several salad recipes to suggest:
Can I freeze this lamb shoulder or leg roast ?
- Yes, this recipe is freezer friendly! Just marinate the mutton and freeze in an airtight container or a freezer bag. Be sure to thaw it out in the fridge before baking it.
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- The leftovers of this recipe can also be frozen for later use.
Can I make it ahead of time?
It’s always a good idea to marinate the mutton ahead of time. The key to a soft and tender meat is marination, the longer you marinate it the tender it will be. If you are not using papaya powder, then let it marinate for 24 hours or maximum until 48 hours.
What can I do with the leftovers?
The leftovers can be stored in refrigerator up to 3 days in a sealed container and in freezer up to 2 months in freezer bag or airtight containers.
- I made mutton biryani from the leftovers of this mutton (carved).
- The leftovers are great for sandwiches, wraps and salad.
- You can also make a quick curry using the leftovers of this recipe.
Recipe Tips:
- You can adjust the spices to your liking.
- The key of a soft and tender meat is marination, the longer you can leave it to marinate the tender and juicy it will be.
- If you are not using papaya or any meat tenderizer then let it marinate for 24 hours or little longer.
- You can even marinate the mutton in advance and freeze.
- While baking uncovered don’t forget to baste after every 10 minutes with pan juices to prevent the mutton from drying out.
- Temperature and cooking time may vary depending on oven so adjust accordingly.
- Don’t discard juices in the pan as they can be used as gravy.
- I used mutton shoulder for masala mutton roast recipe but if you are using mutton leg, keep in mind that it might take little longer to cook.
Complementary Tip!
You can also make a bone broth / stock using the leftover bones of this mutton roast. Just add the bones, salt, lemons and water in a pot and let it simmer for about 1 hour on low heat. Once cool, strain it and then use it in the dishes instead of water for more flavour.
Recipe Pictorials:
Complementary recipes that will complete your spread:
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Ingredients
- 2.5 kg mutton shoulder or leg (whole, cleaned, and excess fat removed)
- 1 cup yogurt
- 1 tablespoon Himalayan pink salt (or to taste)
- 1 tablespoon cumin powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon papaya powder
- 1 tablespoon red chili powder
- ½ tablespoon black pepper powder
- 1 tablespoon garam masala powder
- 1 tablespoon garlic (paste)
- 1 tablespoon ginger (paste)
- 2 tablespoons lemon juice
- 2 tablespoons mustard seed oil
- 1 teaspoon red chili flakes
Instructions
- In a large bowl, add yogurt, salt, cumin powder, turmeric powder, coriander powder, papaya powder, red chili powder, black pepper powder, garam masala powder, garlic paste, ginger paste, lemon juice, and mustard seed oil. Whisk until the marinade is smooth and well combined.
- Trim any excess fat from the mutton. Make deep slits all over the meat and prick with a sharp knife. This allows the marinade to penetrate deep inside the meat, ensuring maximum flavor.
- Rub the marinade generously all over the mutton, making sure to stuff it into the slits as well. Cover and refrigerate overnight (the longer, the better).
- Before cooking, take the mutton out of the fridge and let it sit at room temperature for 1 to 2 hours. This ensures even cooking.
- Preheat the oven to 180°C (356°F). Wrap the mutton completely in aluminium foil and place it on a baking tray. Bake for 1.5 hours.
- Remove the foil carefully, sprinkle with red chili flakes, and return to the oven. Bake uncovered for another 30 minutes or until the mutton is beautifully browned, basting every 10 minutes with the pan juices.
- Once done, remove the mutton from the oven and let it rest for 20 minutes, loosely covered with foil. This allows the juices to settle.
Notes
- For a melt-in-the-mouth texture, marinate as long as possible.
- If you are not using papaya powder, let the mutton marinate for at least 24 hours or even longer for extra tenderness.
- Always use the pan juices as they are packed with flavor and make a great gravy.
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