8 Hour Slow Cooked Lamb Shoulder
8 Hour Slow Cooked Lamb Shoulder
Okay, okay… I know most of the time my recipes are super healthy, but I admit this one has quite a bit of salt and oil! Sometimes you just have to indulge and throw in 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. 😂
Ingredients
- 2 kg lamb shoulder bone in
- 5 shallots peeled and crushed
- 12 cloves garlic crushed
- 2 cups water or chicken stock
- 1 cup olive oil
- 3 good pinches sea salt
- cracked black pepper
- oregano leaves
- rosemary leaves
- roasted veggies of your choice to serve
Instructions
- Preheat the oven to 220°C.
- Lay the lamb shoulder in a roasting tin. Scatter the shallots and half the garlic in the tin. Add the water or stock to the tin. Drizzle half the olive oil over the lamb and scatter over half the salt.
- In a small bowl, mix the remaining garlic, olive oil, salt, pepper and half the herbs. Drizzle this mixture over the lamb shoulder, then scatter with the remaining herbs.
- Place the lamb shoulder in the hot oven and cook for 45 minutes to caramelise and brown. Reduce the temperature to 150°C and cook for 6–8 hours until the lamb easily pulls away from the bone. Serve with roast veggies of your choice.
Notes
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).
Nutrition
Calories: 465kcalCarbohydrates: 4gProtein: 32gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 101mgSodium: 260mgPotassium: 523mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 3mgCalcium: 35mgIron: 3mg
Keywords
