Slow Roasted Lamb Shoulder Recipe

SLOW ROASTED LAMB SHOULDER

WITH POTATOES, DUTCH CARROTS, GARLIC & ROSEMARY

Slow roasted lamb shoulder

image & recipe courtesy of @glennscottcreativeculinary

INGREDIENTS

1 x Eggcettera bone in lamb shoulder (2kg approx.) (from Meat at Billy’s)

1/3 cup olive oil

10 chat potatoes

1 garlic bulb, skin on bruised

330ml cider

4 bay leaves

70gm salted butter, chopped

2 bunches (baby) Dutch carrots (yellow, orange, purple) blanched

2 tbsp Blend Smoked Honey (from Meat at Billy’s)

1 bunch rosemary

2 cups water

salt

flat leaf parsley, chopped

Slow roasted lamb shoulder ingredients

METHOD

Preheat oven to 160°C

Heat 1 tbsp oil in a large roasting dish. Sear each side of lamb shoulder until golden brown 

Add the potatoes and cook for 4 minutes turning once..

Add garlic, cider, bay leaves, 2 cups of water and bring to a simmer.

Dot the butter evenly over the lamb and potatoes. Place rosemary sprigs on top of lamb & cover with baking paper then seal tightly with foil.

Roast for approximately 4 hours. Lamb should be soft and tender. Remove and rest covered for 40 minutes.

Increase oven to 200°C. Place the carrots on a baking paper lined tray and drizzle with Blend Smoked Honey and remaining olive oil. Season and roast for 10-15 minutes till golden.

PLATING

Pull apart lamb and serve with vegetables. Drizzle with the pan juices. Season with salt and garnish with some flat leaf parsley.

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SLOW ROASTED LAMB SHOULDER Recipe Card A5 Slow roasted lamb shoulder plating

 

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