• Boned Out Lamb Paupiette (Shoulder)

• Olive oil

• Salt and pepper

• Optional: Garlic, rosemary, thyme, or your favourite seasoning blend

• Optional: Stock, wine, or water for basting

1.     Preheat the oven
Set the oven to 150°C (300°F) for slow cooking.

2.     Prepare the lamb paupiette

• Pat the paupiette dry with paper towels.

• Rub it with olive oil and season generously with salt, pepper, and any optional herbs or spices.

3.     Place in a roasting pan
Transfer the paupiette to a roasting dish or casserole. Add a splash of stock, wine, or water to the pan to keep it moist. Aromatic vegetables like onion, carrot, and celery can be added for extra flavour.

4.     Cover tightly
Cover the dish with a lid or tightly with aluminium foil to retain moisture.

5.     Cook low and slow
Roast at 150°C (300°F) for the following times:

• 1.0 kg (2.2 lbs): 3 hours

• 1.5 kg (3.3 lbs): 3.5 hours

• 2.0 kg (4.4 lbs): 4 hours

• 2.5 kg (5.5 lbs): 4.5 hours

The lamb is done when it is tender and can be easily pierced with a knife or fork.

6.     Crisp the outside (optional)
For a crispy exterior, increase the oven temperature to 200°C (390°F) for the last 20–30 minutes, uncovering the dish to let the skin brown.

7.     Rest the meat
Remove the lamb paupiette from the oven, cover loosely with foil, and let it rest for 15–20 minutes before slicing and serving.

• For a crispy exterior, increase the oven temperature to 200°C (390°F) for the last 10 minutes of cooking.

• Serve your Boned-Out Lamb Paupiette (Shoulder) with roasted vegetables, mashed potatoes, or a rich lamb jus.

Since the paupiette is trussed in multiple directions, carving it requires a bit of care to ensure safety and efficiency, while maintaining the integrity of the meat. Here’s a detailed step-by-step guide to carving a trussed paupiette safely and effectively:

1. Let It Rest

Before carving, let the paupiette rest for 15–20 minutes to allow the juices to redistribute.

2. Prepare the Right Tools

• Sharp carving knife or chef’s knife (a serrated knife might also work well for precision in some cases).

• Carving fork or meat fork to hold the paupiette steady.

• Kitchen scissors or a sharp knife for cutting the trussing strings.

3. Remove the Trussing Strings (Carefully)

The trussing is the trickiest part, as it holds the shape of the paupiette together. Here's how to do it safely:

• Cut the strings slowly:
  Start by cutting the string near the center of the paupiette. Be careful not to damage the meat as you slice through the ties.

• Work one section at a time:
  If there are multiple strings going in different directions, start with one and gently cut each tie as you move around the paupiette.
  Cut each piece of string separately, so the lamb remains intact without losing its shape.

• Use kitchen scissors:
  If the strings are tightly tied, kitchen scissors can be easier to maneuver than a knife. Cut the strings along the gaps between each section to avoid any tough pulling.

4. Stabilise the Paupiette

Once the strings are removed, place the paupiette on the cutting board, ensuring it stays in a stable position. If the paupiette is not firm enough, place a small cloth or a folded towel underneath to keep it from rolling.

5. Cut Into Slices

• Start slicing from one end of the paupiette, as you would with a rolled lamb shoulder, but now you have to work with the smaller portions of the paupiette that are divided by the trussing.

• Use a steady hand and a sharp knife to slice through the meat, cutting across the grain into 1-2 cm slices.

• If the paupiette is a bit more delicate due to its trussing, support the slices with the carving fork as you cut them.

6. Ensure Clean, Straight Slices

Since the paupiette is trussed, it can sometimes fall apart at the seams. To prevent this:

• Keep the slices intact by cutting gently and making sure to keep the knife perpendicular to the board.

• For a more precise cut, try slicing at slight angles if necessary, particularly around the thicker parts where the lamb is tightly rolled.

7. Check for Doneness (if needed)

If the paupiette is large and you’ve carved a slice, check its interior. It should be evenly cooked through. If it's not cooked enough, you can return the slices to the oven to cook a little longer.

8. Present the Slices

Once you have neatly sliced your paupiette, arrange the slices neatly on a platter or individual plates. Drizzle with pan juices or a complementary sauce (such as mint sauce, gravy, or a rich jus).

Final Tips:

• Be gentle: The trussing can hold the lamb tightly, so cutting too roughly can result in a mess. A steady, slow slicing motion works best.

• Keep the shape intact: The lamb is often rolled into a compact shape, and it can collapse after being trussed. Try to avoid overcutting into too small portions until the string is removed to maintain the structure.

• Safety first: Make sure to work slowly and carefully around the strings to avoid cutting yourself or damaging the lamb.