SLOW ROASTED LAMB SHOULDER
WITH POTATOES, DUTCH CARROTS, GARLIC & ROSEMARY
image & recipe courtesy of @glennscottcreativeculinary
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
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
flat leaf parsley, chopped
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.
Pull apart lamb and serve with vegetables. Drizzle with the pan juices. Season with salt and garnish with some flat leaf parsley.