Slow Roast Lamb Shoulder
Lamb shoulder is stuffed with garlic and slow cooked with rosemary for this easy entertaining dish. Perfect for spring celebrations!
Equipment
- deep sided oven dish
Ingredients
- 1 bulb garlic
- 4 cloves garlic
- 4 kg lamb shoulder bone in
- 2 tablespoon olive oil
- 1 teaspoon black pepper
- 2 teaspoon salt
- 4 sprigs rosemary
Instructions
- Preheat the oven to 200C/400F.
- Put the rosemary sprigs at the bottom of the pan and lay the lamb on top.
- Cut the bulb of garlic in half and place in the pan.
- Peel the remaining garlic cloves and slice each one into three. Make large slits in the lamb and push in the sliced garlic.
- Rub the olive oil into the skin and season with the salt and pepper.
- Cover the tin tightly with foil, avoiding touching the lamb underneath.
- Turn the oven down to 160C/350F and roast for 5 hours
- Remove the foil and turn the temperature up to 200C/400F to brown the meat for 30 minutes.
- Remove the garlic and rosemary then put the meat on a carving tray and cover loosely with the foil for a further 30 minutes.
- Cut the meat into chunks and serve with the gravy. Squeeze out some of the garlic cloves to serve.
Notes
- for 2kg allow at least 3 hours slow roasting and 4 hours for fork tender meat, plus 30 minutes browning time
- for 4kg allow at least 5 hours slow roasting and up to 8 hours for fork tender meat, plus 30 minutes browning time
Nutrition
Calories: 360kcalCarbohydrates: 1gProtein: 50gFat: 16gSaturated Fat: 5gCholesterol: 161mgSodium: 639mgPotassium: 732mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 34mgIron: 4mg
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