Slow Cooked Lamb Shoulder (with Greenwood BBQ Tree Bark Rub)

Slow Cooked Lamb Shoulder (with Greenwood BBQ Tree Bark Rub)

& an Insane Lamb Jus 

Recipe & images by @GlennScottCreativeCulinary

INGREDIENTS

  • 2kg bone in, pastured lamb shoulder (from Eggcettera)
  • ¼ (60ml) cup Extra Virgin Olive Oil
  • ½ cup Greenwood Barbecue Tree Bark Rub (from MAB)
  • 4 tbsp Bowles Lamb Jus (from MAB)
  • ½ cup Red Wine (Shiraz)
  • 500g Baby Chat Potatoes (halved)
  • 1 Garlic Bulb, skin on bruised
  • 2 Medium Brown Onions (cut into wedges)
  • 1 bunch Rosemary
  • 2 Large Carrots (Large dice)
  • 2 cups (500ml) Water
  • Salt (Murray River Salt Flakes)
  • Ground Black Pepper
  • Lamb Jam by Spoonfed Foods (from MAB)

 

METHOD

  1. Preheat the oven to 140-160°C. Arrange half the rosemary over the base of a roasting pan, then add the potatoes, carrot, onion and garlic.
  2. Rub the lamb shoulder with the EVOO and coat/rub well with the Tree Bark Rub. Sit the Lamb on top of the veges (trivet). Add 2 cups of water (more if you need to be approx. 5mm deep).
  3. Cover with remaining Rosemary and season with salt and pepper). Cover with baking paper and then Foil, make a Tent (room to steam). Roast for 3-4 hours until very tender (fall apart). Increase oven to 180-200°C, remove foil and roast for a further 20 minutes, remove cover with foil and rest covered for 40 minutes. Then remove the bone and shred in a large bowl with 2 forks or Bear Claws. Cover and keep warm.
  4. Remove all vegetables with a slotted spoon and drain. Cover and set aside to serve.
  5. Drain all the pan juices through a fine sieve into a large bowl. Remove the excess fat as it cools. Filter again through a fine sieve (and muslin optional).
  6. Add the filtered pan juices (approx. 250-300ml) to a small pot and simmer on medium-low. Adding 4 tbsp Lamb Jus, ½ cup Shiraz wine and 2 sprigs rosemary, simmer for 20-30 minutes stirring every now and then. Once reduced and thickened, remove from heat, strain and set aside to serve.

 

 

Plating

Serve the vegetables onto plates, top with Shredded lamb and drizzle with the lamb jus. Season with salt and pepper garnish with rosemary leaves. Add a big dollop of Lamb Jam on the side to finish in style!