- Slow Cooked Roast Lamb Shoulder - July 29, 2019
- Red Cabbage Slaw with Apple and Pine Nuts - May 21, 2019
- Slow Cooked Beef Ribs with Super Easy Dry Rub - April 10, 2019
- Smokey Flathead with Caper Aioli - January 20, 2019
- Slow Roasted Lamb Shoulder with Brussel Sprout Slaw - November 30, 2018
Rather than a recipe, I’d call this ‘guidelines for cooking roast lamb shoulder’.
Darren is quite used to things never being exactly the same twice and me saying, ‘I can’t remember how I did it the last time.’
But I love that you can be flexible with this one and always get a great outcome.
Another good thing about slow cooking a lamb shoulder is that you can cook it from frozen so, as long as you get it in the oven early, you’ll have it ready by dinner time.
1 lamb shoulder (bone in)
Stock or bone broth, wine or water or a mixture of both.
2 brown onions
Several cloves of garlic
Several anchovies (optional)
Herbs such as rosemary or thyme, or both)
1. Preheat oven to 160 degrees.
2. Slice onions and place in the bottom of a casserole dish or baking tray. Place lamb shoulder on top.
3. With a sharp knife, make incisions over the shoulder. Poke pieces of garlic and anchovies into holes.
4. Pour enough liquid into the dish or baking tray to cover the bottom and a little of the shoulder (you can add more later if needed).
5. Put your herbs on top of the meat. I usually just leave them on the stalks and lay them across the top. Season with salt and pepper. Cover with a lid or foil and place in the oven for 6+ hours. Check part way through and add more liquid if needed.
Another alternative is to drizzle honey and balsamic vinegar over the top of the lamb instead of using herbs.
It really is a flexible recipe and you can just use what you have on hand. Google+