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Slow Roasted Lamb Shoulder with Liziqi Inspired Marinade

My other half came home one day and told me I had to watch a video on YouTube called “The Life of Rapeseed Oil” from a Chinese girl because it was showing on the TV at the nail salon. It blew our minds, and we proceeded to watch every single episode available from the brilliant ‪@cnliziqi‬. It is, to this day, still our go-to channel to relax, live vicariously, learn, and laugh. I really hope she will come back and make more videos. 0:00 - Intro 0:36 - Scoring the Lamb Shoulder 1:38 - Making the Liziqi Inspired Marinade 3:53 - Marinating the Lamb Shoulder 4:41 - Browning the Lamb Shoulder 5:10 - Basting Does Not Make Meat Juicier 5:45 - Slow Roasting in the Oven 6:23 - Checking on the Lamb 6:49 - The Importance of a Warm Serving Dish 7:06 - Skimming Off the Fat 7:32 - Off the Bone Tender Lamb When we came across the roasted whole lamb episode, it looked so good that I thought I had to do something similar. Of course, I wasn’t going to even attempt to roast a whole lamb in our flat, but I thought it would be fun to at least do a whole lamb shoulder joint. Lamb shoulder, for me, is a much better slow-cooking joint than the leg, mainly because of its fat content and connective tissues. With low and slow cooking, the fat renders to add flavour, and the connective tissues break down into very yummy collagen. This recipe has gone through probably more iterations than anything I’ve ever cooked. I started with trying to emulate as many barbecue characteristics as possible, which yielded a very tasty but slightly dry result. I then took it to the more fine dining side, boned out the shoulder and rolled it with the spices inside, which was beautiful but had less depth than the first iteration. Anyway, after maybe 10 versions, which my other half so kindly documented with a notebook, we came down to this. Hot oven until browned, then low and slow cooking covered with tin foil. The resulting product is extremely flavoursome, fork-tender, and incredibly juicy. For the marinade, initially, I took a screenshot of what was shown and just went shopping, fully bracing myself for some Sichuan (where she is from) numbing spicy food because of the Sichuan peppercorns. What a pleasant surprise! When slow-cooked, Sichuan peppercorn becomes a different animal. Yes, there is a small hint of numbing spiciness, but there is an elegant spiciness that I lack the vocabulary to describe. You just have to trust me and try it once. That being said, if you are cooking lamb shoulder for the first time, try it first with just salt and black pepper. See if you like it before committing to buying all these exotic spices. A side note, being stupidly camera conscious, I somehow garnished the dish with the world’s stingiest serving of coriander (cilantro). In real life, I like to finely slice a ton of coriander stalks and add them to the lamb and mix. They add both texture and balance to the dish. If you like coriander, definitely don’t skip this step. And please, go watch Liziqi if you haven’t already. It’s way better than this channel. I am serious. I know I say that all the time, but I really, really hope you’ll enjoy this dish. Liziqi’s YouTube Channel:    / @cnliziqi   Kumiss and Roasted Whole Lamb -    • Kumiss and Roasted Whole Lamb酿一罐子马奶酒再...   ______________ Follow us on Instagram:   / w2kitchn   #W2Kitchen #liziqi #lambrecipe