Serves 6
3 tipsSlow-cooked Lamb Shoulder
Method
- 1In a mixing bowl, combine the garlic, lemon zest, chopped oregano, olive oil and salt to form a marinade.
- 2Place the lamb shoulder in a deep, heavy roasting tin. Rub the marinade all over the meat, massaging it in thoroughly. Cover with plastic wrap and refrigerate for a few hours or overnight.
- 3Preheat the oven to 150°C fan-forced (170°C conventional). Remove the plastic wrap from the lamb. Pour 250 ml water into the roasting tin. Cover tightly with foil and roast for 2 hours.
- 4Reduce the oven temperature to 110°C fan-forced (130°C conventional) and continue roasting for 6 hours. Check occasionally and add a splash of water if the pan becomes dry.
- 5In the final hour of cooking, remove the foil to allow the skin to crisp up and develop a golden crust.
- 6Transfer the lamb to a platter and let it rest for 10–15 minutes. Serve torn or carved, with lemon wedges and a generous sprinkle of flaky salt.
...And that's it, enjoy!
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Ingredients
Ingredients
2 garlic cloves, peeled and crushed
2 zest of lemons
2 tbsp oregano, finely chopped
1/4 cup olive oil
2 tbsp salt
2.5 kg lamb shoulder, bone-in
lemon wedges, to serve
flaky salt, to serve
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Marinate overnight for the most flavourful result.
Use a roasting tin with high sides to help retain moisture during the long cook.
