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!
This is a delicious, flavoursome recipe which makes the pork come out tender and juicy.
Preheat your oven to 230C (it needs to be nice and hot to get the crackling crispy)
In a baking tray, place the following:
~ 1/2 red onion, sliced roughly
~ 1 brown onion, sliced roughly
~ 1/4 fennel bulb, sliced roughly (you can add more if you like)
To prepare the pork loin, make sure the fat has been scored in a criss cross pattern, cover it with ground rock salt and oil, ensure that the salt is rubbed into the gaps on the scored fat, and sprinkle a little extra over the top for good measure!
Place the pork loin (mine was 2.1kg, boneless rolled loin that I got from Establishment 218 in Alexandria) on top of the veges in the baking tray
Pour 1/2 bottle of cider (I used half of a 375ml bottle of 3 Oaks Apple Cider) into the bottom of the tray with the veges.
Place the tray of pork and veges in the oven at 230C for 30 minutes.
Turn down the heat to 180C for a further hour and 15 minutes.
**You may need to keep adding cider/water to the bottom of the tray during the cooking process to ensure the veges don’t burn and the pork doesn’t dry out.
I added some potatoes, pumpkin, carrots and sweet potato in the tray for the final 35-40 minutes of cooking as well.
Take the pork out of the oven and allow to rest for at least 15 minutes. (try to resist pulling off the crackling for a nibble!)
Don’t cover the loin in foil, or this will make the crackling go soggy.