8 HOUR SLOW COOKED LAMB SHOULDER
Ok, ok, ok!! I know most of the time my recipes are super healthy!
I admit this one has quite a bit of salt and oil, but MY GOODNESS!!!!
Sometimes you just have to indulge and throw in some more of the goodies to make the end result simply spectacular.
After all, why do you think the best restaurant dishes taste so good? I’ll give you a hint…… butter, butter and more butter 😂
Serves 6-8
Ingredients:
2kg (approx) Lamb Shoulder Bone In
1 cup olive oil
2 cups water (or chicken stock)
12 garlic cloves, crushed
5 shallots, peeled and crushed
3 GOOD pinches of sea salt flakes
Cracked black pepper
Handful oregano leaves
Handful Rosemary leaves
Any veggies you like to roast!
Method:
Preheat the oven to 220 degrees.
Lay the lamb shoulder in a roasting pan. Scatter the shallots and half the garlic in the pan. Add the water (or stock) to the pan. Drizzle half the olive oil over the lamb and scatter half the salt.
In a small bowl, mix the remaining garlic, olive oil, salt, pepper and half the herbs. Mix well and drizzle over the meat of the lamb. Scatter the remaining herbs.
Place the lamb shoulder in the hot oven and cook for 45 mins to caramelise and brown. Then turn the temperature down to 150 degrees and cook for 6-8 hours until the lamb easily pulls away from the bone.
Tip: Continue adding water or stock if the liquid is evaporating during the cooking time (every hour or so).
Reserve this liquid to drizzle over the lamb or be the base of a gravy.
Serve the slow-roasted lamb shoulder with roasted vegetables, green beans, gravy or whatever you like!!! Roast the veggies for the last 1.5 hrs (you can crank up the oven for the last 25 mins to caramelise the veggies).