Slow Cooked Lamb Shoulder
Prep time: 15 minutes
Cook time: 5 hours 23 minutes
Serves: 8 people small amount each
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 5 hours 23 minutes
- Serves: 8 people small amount each
Ingredients
- 1 Bone in lamb shoulder, (our was 2kg)
- Fresh Rosemary
- Fresh Thyme
- 3 Garlic cloves
- 1 Lemon
- Flakey Salt
- Freshly Cracked Pepper
- 1 Litre Chicken stock
Method
- 1)
Preheat your oven to 150C. Pop you lamb shoulder into a deep ovenproof dish with a lid or baking tray. Add the zest of one lemon, three cloves of garlic, small handful of chopped fresh rosemary and thyme, one litre of chicken stock salt and pepper. Then place on the lid or few layers of foil and pop it into the oven for 5hrs.
- 2)
At 5 hours remove the lamb from the oven and turn it up to 200C. Take off the lid or foil then place it back into the oven for 30mins or until crisp.
- 3)
Pull the lamb out one crisp on top and let it rest for 15mins. Place it onto a serving platter and pour over some of the juices from cooking some more salt and squeeze of fresh lemon juice. Use tongs or forks to pull the meat off the bone. Enjoy!
