Slow-Roasted Lamb Shoulder
Makes / serves: 4 portions
Draft recipe
Method
- Rub lamb with oil and seasoning, tuck garlic and rosemary into small incisions.
- Set over onions, add stock, cover tightly.
- Roast at 140°C fan for 3.5–4.5 hours until fork-tender.
- Uncover and roast at 200°C for 15 minutes to colour.
- Rest 25 minutes and skim pan juices for gravy.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Roast Potatoes
4 portions. Use the amount specified in the main recipe.
- 1kg floury potatoes, large chunks.
- 3 tbsp roasting oil.
- 1 tbsp plain flour.
- salt and pepper.
- 4 garlic cloves.
- 2 rosemary sprigs.
- Heat oven to 180°C fan and heat oil in roasting tray.
- Parboil potatoes vigorously for 10 minutes.
- Drain, steam-dry, shake to roughen, then lightly dust with flour and seasoning.
- Carefully turn into hot oil.
- Roast at least 45 minutes, often 60–75, turning occasionally.
- Add garlic and rosemary after 20–30 minutes so they do not burn.