One of my favourite ways to cook lamb is to slow roast a shoulder. This is a cheaper cut of lamb but, when slow cooked, is juicy and falls off the bone.
Ingredients:
- 1 large shoulder – ideally brought to room temperature
- 1 onion, unpeeled and quartered
- Several large cloves of garlic with skin on.
- Some garlic cloves sliced into slivers
- Rosemary stalks.
- 1 cup beef stock
Method:
- Pre-heat oven to 200 degrees celcius
- Place onion, whole garlic cloves and some of the rosemary stalks on bottom of large baking dish. Place lamb on top and add salt and pepper.
- Cut incisions into the lamb and place a garlic slither and some rosemary into each.
- Add beef stock to the pan. A delicious optional extra is to pour some caramelised fig balsamic vinegar or pomegranate molasses over the lamb! This adds some sweetness to the gravy. Cover tightly. If pan does not have a lid use a few layers of foil.
- Place in over at 200 for 30 minutes and then turn over down to 140 and bake for 4hrs. I usually add some whole sweet potatoes to the oven for the last 2 hrs.
- Rest for at least 15 minutes. Uncover and remove from pan to serving dish and cover. Lamb will be easily pulled apart. Remove some of the fat from the top of the pan liquid and make the gravy using some red wine and beef broth. Quantities will depend on the amount of liquid in the pan.
- Use potato masher to mash onion and garlic, removing garlic skins. Season with salt and pepper.
- Serve with your favourite potatoes and green vegetables.
- Enjoy!
