SLOW ROASTED LAMB SHOULDER
PREP TIME
20 Minutes
COOK TIME
3h30 – 4 Hours
COOK TIME
4h20
INGREDIENTS
- 2kg organic Lamb shoulder, bone-in.
- 1 Bulb garlic, halved crossways and a few extra cloves thinly sliced.
- A handful of rosemary sprigs.
- A handful of thyme sprigs.
- Olive Oil Spray.
- Himalayan salt and ground black pepper.
- ½ Teaspoon lemon zest.
- 2 red onions, cut into wedges.
- 2 small bulbs of fennel, trimmed and quartered.
- 3 carrots, roughly chopped.
- 2 sticks of Celery, cut into pieces.
- 1 large leek, pale part only roughly chopped into chunky pieces.
- 2 Tablespoons Tamari.
- Cold-pressed Olive Oil.
TIPS AND TRICKS
METHOD
- Preheat the oven to 200 degrees Celcius.
- Using a sharp knife, make 2cm incisions over the lamb and insert the sliced garlic.
- Put the rosemary and half the thyme sprigs into the sliced openings with the garlic.
- Spray the lamb with Olive Oil spray.
- Season with salt, pepper and lemon zest.
- Add the garlic, onions, fennel, carrots and leek then lay the remaining thyme over the vegetables and sprinkle some olive oil over them or spray with olive oil spray.
- Drizzle the tamari over the meat.
- Cover the roasting pan tightly with 2 layers of foil and place in the oven.
- Reduce the oven to 175 degrees celcius and cook slowly for 3.5 to 4 hours, or until the lamb is tender and falling off the bone.
- Gently break up the meat and pull out the bones then drizzle with extra tamari if desired.
- Serve with the roasted garlic and vegetables.
Serves 6
SLOW ROASTED LAMB SHOULDER
INGREDIENTS
- 2kg organic Lamb shoulder, bone-in.
- 1 Bulb garlic, halved crossways and a few extra cloves thinly sliced.
- A handful of rosemary sprigs.
- A handful of thyme sprigs.
- Olive Oil Spray.
- Himalayan salt and ground black pepper.
- ½ Teaspoon lemon zest.
- 2 red onions, cut into wedges.
- 2 small bulbs of fennel, trimmed and quartered.
- 3 carrots, roughly chopped.
- 2 sticks of Celery, cut into pieces.
- 1 large leek, pale part only roughly chopped into chunky pieces.
- 2 Tablespoons Tamari.
- Cold-pressed Olive Oil.
TIPS AND TRICKS
METHOD
- Preheat the oven to 200 degrees Celcius.
- Using a sharp knife, make 2cm incisions over the lamb and insert the sliced garlic.
- Put the rosemary and half the thyme sprigs into the sliced openings with the garlic.
- Spray the lamb with Olive Oil spray.
- Season with salt, pepper and lemon zest.
- Add the garlic, onions, fennel, carrots and leek then lay the remaining thyme over the vegetables and sprinkle some olive oil over them or spray with olive oil spray.
- Drizzle the tamari over the meat.
- Cover the roasting pan tightly with 2 layers of foil and place in the oven.
- Reduce the oven to 175 degrees celcius and cook slowly for 3.5 to 4 hours, or until the lamb is tender and falling off the bone.
- Gently break up the meat and pull out the bones then drizzle with extra tamari if desired.
- Serve with the roasted garlic and vegetables.
Serves 6
PREP TIME
20 Minutes
COOK TIME
3H30 – 4 Hours
COOK TIME
4h20