Beat the July winter chill with a hearty, comforting feast made for cold nights. This Slow Roasted Lamb Shoulder recipe yields melt-in-your-mouth, pull-apart meat that is the ultimate winter comfort food. Skip the cold weather queues and grab your organic lamb shoulder straight from the Hagen’s Organic Meat. Explore more premium meat options and get delivered to your door on Queen Vic Market Online.
Ingredients
- 2.5kg lamb shoulder, on the bone
- 1 large bunch of fresh rosemary
- 1 bulb of garlic, broken into cloves, skin on
- Olive oil
- Salt and pepper
Directions
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 170ºC.
Cook for around 4 hours or until meat can be easily pulled apart with two forks.
Remove the bones, drizzle with a little more olive oil and serve.
