Four hour slow roasted lamb shoulder
Ingredients
- 1.8-2kg lamb shoulder, bone in
- 4 tablespoons extra virgin olive oil
- 2 sprigs rosemary, finely chopped
- 2 sprigs thyme, finely chopped
- 4 garlic cloves, whole
- 1 red onion, roughly chopped
- 125ml white wine
- 250ml hot chicken stock
- Sea salt, freshly ground black pepper
How to Make It
Step
1
Preheat the oven to 160°C conventional oven/ 140°C fan-forced (325° Fahrenheit/Gas 3). Line a large baking tray with baking paper.
Step
2
Rub the olive oil, rosemary and thyme all over the lamb. Season lightly with salt and pepper. Use the point of a sharp knife to make 4 small incisions in the lamb approximately 2cm deep. Push a garlic clove into each incision. Transfer the lamb to the baking tray.
Step
3
Scatter red onion over and around the lamb. Pour over the white wine, then add the hot chicken stock. Bake for 4 hours or until the meat falls off the bone easily.
Step
4
Remove lamb from the oven and allow to cool for 10 minutes before slicing. Place the sliced lamb on a serving dish and spoon the pan juices and onions over the top – buon appetito.
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