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Slow Roasted Spiced Lamb Shoulder
Recipe by Brendan Pratt
For a delicious Winter meal, try this wonderfully spices Slow Roasted Lamb Shoulder
- Steps
- Ingredients
Steps
- For the lamb, preheat oven to 150˚C.
- Combine dry ingredients in a bowl. Drizzle lamb with oil, then rub on spice mixture to coat.
- Place garlic on a small piece of foil, drizzle with oil, wrap and place in oven, while lamb is cooking, for first 2 hours or until garlic is soft and caramelised.
- Place lamb on a wire rack set in a deep baking dish. Pour 1L water into dish to cover the base. Roast lamb for 2 hours, then reduce temperature to 120°C. Remove lamb from oven, add an additional 1L water to the baking dish and return to oven. Roast for a further 6 hours or until tender and falling off the bone, taking care not to allow dish to roast dry. Add more water to dish throughout cooking if the water has evaporated.
- When cool enough to handle, pull meat off the bone and shred half into a bowl. Reserve lamb stock for another use. Set aside.
Notes
Get the Goat’s cheese croquettes, corn puree, corn salsa recipe here: http://tenplay.com.au/channel-ten/masterchef/recipes/lamb-and-goat-s-cheese-croquettes-corn-puree-corn-salsa
