Slow-Cooked Lamb Shoulder
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
A slow-cooked lamb shoulder is my new favourite food. It’s easy to prepare and simple to adapt to your taste. I love the Italian Job with Cutting Shapes, but this would be amazing with our Moroccan paste
too. At Christmas, I'm planning on serving it with garlicky yoghurt and an extra drizzle of Italian Job.
Ingredients
- 3 tablespoons Italian Job
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- Handful of chopped mixed herbs (oregano, thyme, rosemary)
- 1 tablespoon Cutting Shapes
-
Man Grind Flakes, to season
- 1.8–2 kg boneless lamb shoulder opened out
To serve
- Fresh herbs (mint, coriander, parsley)
- Yoghurt or labneh
- Flatbreads or roast potatoes
- Italian Job, to taste (optional)
Directions
- In a small bowl, combine the Italian Job, garlic, lemon juice, mixed herbs, Cutting Shapes, and a generous pinch of Man Grind Flakes.
- Rub the lamb shoulder all over with the marinade, working it into every crevice. Cover and refrigerate overnight, or for at least 4 hours.
- When ready to cook, bring the lamb to room temperature. Preheat the oven to 150°C fan bake. Place the lamb in a roasting dish with 2 cups of water in the base, then cover tightly with foil.
- Roast for 4 ½ hours, until the meat is pull-apart tender. Remove the foil, baste with the pan juices, and roast uncovered at 200°C fan bake for 10 minutes to caramelise.
- Rest the lamb for 15 minutes before slicing or shredding.
- Serve with flatbreads, a generous smear of yoghurt or labneh, and plenty of fresh herbs.
