Slow roasted lamb shoulder

PennyBy Penny    

October 11, 2015


1 shoulder of lamb

1 bulb of garlic , cloves left whole and unpeeled

1 bunch of rosemary

A little olive oil

Salt and pepper


1Heat oven to the highest setting

2Using a sharp knife make a series of slashes on the meat

3In a deep roasting tray lay half the rosemary and half the garlic cloves

4Sit the lamb on top

5Pour a little olive oil on the lamb

6Season with salt and pepper and rub it in

7Put the remaining rosemary and garlic on top

8Cover the tin with aluminium foil and seal it well

9Put it into the oven

10Now turn the oven DOWN to 170C

11Leave to cook for at least 4 hours

12Remove from the oven , put on a plate and cover with foil . Leave for at least 15 minutes before serving

13The meat will pull apart

14Use the pan juices to make your gravy , squeezing the roasted garlic from the cloves