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Slow roasted lamb shoulder

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Yields1 Serving
 1 shoulder of lamb
 1 bulb of garlic , cloves left whole and unpeeled
 1 bunch of rosemary
 A little olive oil
 Salt and pepper
1

Heat oven to the highest setting

2

Using a sharp knife make a series of slashes on the meat

3

In a deep roasting tray lay half the rosemary and half the garlic cloves

4

Sit the lamb on top

5

Pour a little olive oil on the lamb

6

Season with salt and pepper and rub it in

7

Put the remaining rosemary and garlic on top

8

Cover the tin with aluminium foil and seal it well

9

Put it into the oven

10

Now turn the oven DOWN to 170C

11

Leave to cook for at least 4 hours

12

Remove from the oven , put on a plate and cover with foil . Leave for at least 15 minutes before serving

13

The meat will pull apart

14

Use the pan juices to make your gravy , squeezing the roasted garlic from the cloves

Category

Ingredients

 1 shoulder of lamb
 1 bulb of garlic , cloves left whole and unpeeled
 1 bunch of rosemary
 A little olive oil
 Salt and pepper

Directions

1

Heat oven to the highest setting

2

Using a sharp knife make a series of slashes on the meat

3

In a deep roasting tray lay half the rosemary and half the garlic cloves

4

Sit the lamb on top

5

Pour a little olive oil on the lamb

6

Season with salt and pepper and rub it in

7

Put the remaining rosemary and garlic on top

8

Cover the tin with aluminium foil and seal it well

9

Put it into the oven

10

Now turn the oven DOWN to 170C

11

Leave to cook for at least 4 hours

12

Remove from the oven , put on a plate and cover with foil . Leave for at least 15 minutes before serving

13

The meat will pull apart

14

Use the pan juices to make your gravy , squeezing the roasted garlic from the cloves

Slow roasted lamb shoulder

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