Recipes and Restaurant Reviews

Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb

Slice your flap of lamb in to steak sized pieces for serving
It might have a gross sounding name, but just look at it – Roasted Flap of Lamb
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong.

Cooking it in it’s rolled state is fine, but unroll it, turning it in to a flap and when you slow cook it, good things happen.

My baby bro loves this and asked me for the recipe, here it is buddy…

Print this bad boy out
Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb
This is super simple, but you need to be patient and cook it low and slow. The upside, you can spend more time on your PlayStation whilst it cooks - or if your partner is around, play with them instead. Whack the oven on 140 degrees - yup, loooooowwwwwww.
Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 3 1/2 hours
Passive Time 3 hours
Servings
people
Ingredients
  • 1 rolled shoulder of British lamb unwrap it, cut the strings and unroll the lamb in to a flap
  • 1 good glug rape seed oil get the good stuff, Cotswold Gold
  • 1 massive pinch sea salt flakes Maldon and you know it
  • 8 sprigs rosemary got this from my garden, everyone needs a Rosemary bush
  • 1 bulb of garlic cut in half around the equator
  • 1 pinch ground black pepper
Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 3 1/2 hours
Passive Time 3 hours
Servings
people
Ingredients
  • 1 rolled shoulder of British lamb unwrap it, cut the strings and unroll the lamb in to a flap
  • 1 good glug rape seed oil get the good stuff, Cotswold Gold
  • 1 massive pinch sea salt flakes Maldon and you know it
  • 8 sprigs rosemary got this from my garden, everyone needs a Rosemary bush
  • 1 bulb of garlic cut in half around the equator
  • 1 pinch ground black pepper
Instructions
  1. Grab a roasting tin and lob yer flap in.
    A pre-prepared flap of lamb ok a boned shoulder of lamb
  2. Get the oil and sprinkle liberally over the lamb, rub it all over.
  3. Grab a generous pinch of salt and throw it all over, rub it on both side.
  4. Get four of the eight sprigs of Rosemary and cover them in oil too and throw on top of the lamb
  5. Add garlic, sprinkle with a little oil - don't worry about the salt.
    Cover you lamb flap in lots of rape seed oil, Maldon Sea Salt and Rosemary
  6. Put it in the oven (140 degrees for a fan), it'll be in there for 3 and half hours - set a timer to enable you to check it every hour or so, just to check it's OK and nothing is catching.
  7. When done, remove the cooked rosemary and add the other 4 sprigs. Cover with tin foil and leave it for about 20 minutes to rest - it doesn't need to rest that much.
    Let your lamb rest with some fresh rosemary
  8. Grab a nice wooden board and slice it up in to steak sized chunks, serve straight away.
    Slice your flap of lamb in to steak sized pieces for serving
  9. Thank you Great Britain
Recipe Notes



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