This is one of my favourite weekend prep meals.The slow roasting yields soft buttery meat, and when cooked wit vegetables its a one pot wonder. Great for entertaining, if I'm just cooking for the family I shred leftover lamb and portion into individual serves and freeze, These are perfect to grab for a kids dinner or to top a mid week vegetable meal.
1.5 kg organic lamb shoulder, bone in, fat trimmed.
1/4 cup beef stock/water (omit if using oven).
5-6 cloves garlic.
4-5 sprigs fresh oregano/rosemary/thyme
1/4 cup olive oil.
sea salt and freshly ground black pepper.
roasted vegetables of choice- whole garlic, diced pumpkin, onions, leek, carrots etc
1/2 lemon, to serve.
1. Preheat oven to 180 degrees celsius
2. Cut approximately 20 x 1cm slits all over the lamb shoulder. Poke garlic and oregano/ rosemary/thyme into the slits. Drizzle olive oil, salt and pepper over meat and rub until coated.
2. Heat a large frypan on a medium-high heat. Sear lamb shoulder on both sides until it starts to brown to seal (about 10 minutes). You can skip this step if you're time poor.
3. Place seared lamb shoulder in a large, deep roasting tray, cover tightly with foil & cook in the oven for 2-3 hours.
4. Scatter chosen vegetables around the edge, remove foil and cook for a further hour or until lamb falls away from the bone.
Image from http://www.foodtolove.com.au/recipes/slow-roasted-lamb-shoulder-16523