Four hour slow roasted lamb shoulder

Serves Icon
Time 04 Hours 15 Minutes
  • 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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