Slow Roasted Lamb Shoulder
Posted on November 27 2016
This roast is perfect as a ‘set and forget’ dinner, with minimal ingredients lets the organic lamb speak for itself with a rich and moreish flavour. Once cooked, the lamb can be easily shredded using two forks and leftovers can be used in anything from sliders, to salads to pastas!
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2.5kg lamb shoulder, on the bone
1 big bunch of fresh rosemary
1 bulb of garlic, broken into cloves, skin on
Salt and Pepper
Ensure lamb is at room temperature (if cold from the fridge cooking time will increase from 10-20 minutes).
Preheat the oven to 200ºC
Lay ¾ of the rosemary onto the bottom of a large roasting pan, scatter the garlic around
Rub salt, pepper and olive oil all over the lamb, lay in tray over the rosemary and garlic cloves
Wrap foil tightly over the pan covering the lamb
Place in the oven and reduce the heat to 170 ºC
Cook for around 4 hours or until meat can be easily pulled apart with two forks.
Remove the bones, drizzle with an little more olive oil and serve.