Bring the family together this Easter with a slow roasted lamb shoulder. Serve with your favourite roast vegetables for a meal worth celebrating!
| Servings | 6 |
| Preparation time | 10 mins |
| Cooking time | 480 mins |
EQUIPMENT
- Oven
INGREDIENTS
- 2kg (approx) Lamb Shoulder Bone In
- 1/2 cup olive oil
- 2 cups water (or chicken stock)
- 12 garlic cloves, crushed
- 5 shallots, peeled and crushed
- 2 tsps Peter Boucher Butcher's Salt
- Cracked black pepper
- Handful oregano leaves
- Handful rosemary leaves
METHOD
- Preheat oven to 220 degrees.
- Lay the lamb shoulder in a roasting pan. Scatter the shallots and half the garlic in the pan. Add the water (or stock) to the pan. Drizzle half the olive oil over the lamb.
- In a small bowl, mix the remaining garlic, olive oil, salt, pepper and half the herbs. Mix well and drizzle over the meat of the lamb. Scatter the remaining herbs.
- Place the lamb shoulder in the hot oven and cook for 45 mins to caramelise and brown. Then turn the temperature down to 150 degrees and cook for 6-8 hours until lamb easily pulls away from the bone.
- Tip: Continue adding water or stock if the liquid is evaporating during the cooking time (every hour or so)
- Reserve this liquid to drizzle over the lamb or be the base of a gravy.
- Serve the slow roasted lamb shoulder with roasted vegetables, green beans, gravy or whatever you like!
