Slow cooked shoulder of lamb
This is easy to make, you don’t even have to notice it’s in the oven apart from the incredible aromas it produces. I slammed this in the oven after Match of the Day and cooked on 100 degrees for 9 hours. The meat just falls of the bone, perfumed by the roast garlic and rosemary. I like to serve it with cous cous and tomato salad served with pitta bread. There should be enough left over lamb afterwards to make a wicked Shepherds pie which makes a great evening meal and beats the minced lamb by a county mile.
Servings: people
Ingredients
- 1000 grams Shoulder of lamb
- 10 cloves garlic
- 30 grams Rosemary
- 1 whole Lemon
- Salt & Pepper
- 5 ml olive oil
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| Serving Cost: |
Prep Time: 10
Cook Time: 9 hours
- Oil pan and make a bed of the rosemary, crushed garlic (not peeled) and lemon wedges.
- Season lamb with salt and pepper, scoring the flesh with a sharp knife, rub in olive oil over the skin. Rub salt on the fat side and lay shoulder on bed, skin side up.
- Lay the prepared lamb on the rosemary and cover with silver paper. Cook at 100 degrees for 9 hours. Remove silver paper and turn oven up to 250 degrees to 15 minutes to crisp the skin.
- Allow to stand for 10minutes then serve as required.
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