Slow Roasted Lamb Shoulder

The most important ingredient in this recipe is time!  Here is an easy guide to making a delicious succulent lamb shoudler.  It took me about 10 minutes to prepare, and 4 hours to let the oven do the rest!

Place the following in the bottom of a cast iron dutch oven, one that has a lid:
~ 2 carrots, cut into large chunks
~ 1 onion, cut into large chunks
~ a few sticks of celery, cut into 5cm chunks
~ a couple of cloves of garlic, whole
~ a few sprigs of rosemary

On top of the veges, place a rack for the lamb to sit on.
Before placing the lamb on the rack, fill the bottom of the pot with water, until it almost reaches the top of the rack but won’t touch the lamb
Place a 2.3kg lamb shoudler on the rack and cover with the lid
Place in the oven set to 160C for 4 hours
Check the lamb every hour or so during cooking to make sure that the liquid at the bottom of the pan has not evaporated.
Once removed from the oven, the meat should just fall off the bone!

Categories: Dinner, Meat, Recipes | Tags: , , , , | 1 Comment

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  1. Pingback: Chimichurri Sauce | Purple Sushi

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