Slow-cooked shoulder of lamb

Slow-cooked shoulder of lamb

By
From
Nathan Outlaw's Home Kitchen
Serves
6
Photographer
David Loftus

This is perfect for a late lunch the day after a barbecue because the first step can be done over the coals, giving it a lovely smoky flavour. Once the meat is slow-roasted, you’ll find it is so tender you can just pull it off the bone – no need for carving! If you have plenty of lamb left over, you can make a ‘fake’ hotpot, by layering the meat with sliced potatoes, sliced onions and some stock and popping it into the oven at 200°C for about an hour.

Ingredients

Quantity Ingredient
olive oil, for cooking
1 shoulder of lamb (on the bone), about 2kg
3 garlic cloves, peeled
a handful rosemary, leaves picked
sea salt
freshly ground black pepper
Gravy

Method

  1. Heat a very large frying pan over a medium-high heat and add a drizzle of oil. When hot, add the lamb shoulder and brown it on both sides. Alternatively, if you happen to be barbecuing on the Saturday night you can brown the shoulder off on the stillhot barbecue after you’ve eaten.
  2. Preheat your oven to 140°C.
  3. Lay two large sheets of foil on your work surface, one on top of the other. Lay the browned lamb shoulder on the foil and season the meat well with salt and pepper. Slice the garlic cloves together with the rosemary leaves and sprinkle the mixture all over the lamb shoulder.
  4. Wrap the lamb tightly in the foil and seal well to form a parcel. Cook in the low oven for about 8 hours until the meat is very tender amd just falling off the bone. Save all the cooking juices for the gravy.
  5. Rest the lamb in a warm place for 25–30 minutes before serving. In the meantime, make your gravy. Serve the lamb with veg of your choice.
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