IllustrationSlow Roast Lamb Shoulder
$54.38
The Dublin Butcher · thedublinbutcher.com.au
Lamb recipe
Greek-Style Slow Roast Lamb Shoulder
Lamb shoulder studded with garlic, rubbed with lemon and oregano and slow roasted over potatoes until it pulls apart.
- Prep
- 20 min
- Cook
- 4 h 30 min
- Serves
- 5 to 6
IllustrationIngredients
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Method
Preparing the Lamb
- Preheat oven to 160°C
- Make small deep cuts all over the lamb with a sharp knife and push a piece of garlic into each one
- Mix the oregano, lemon juice and zest, olive oil, 2 teaspoons of salt and plenty of pepper
- Rub the mixture all over the lamb
Slow Roasting
- Spread the potatoes and onion in a roasting tin and pour over the chicken stock
- Sit the lamb on top and pour over any marinade left in the bowl
- Cover tightly with baking paper and then foil
- Roast for 4 hours
Finishing & Serving
- Uncover, turn the oven up to 200°C and roast for 30 minutes more, until the lamb is browned and the potatoes are golden
- Rest for 15 minutes
- Pull the meat apart with two forks
- Serve with the potatoes, the pan juices and a bowl of yoghurt or tzatziki
Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.
Buy the ingredients
Order the meat for this recipe online and collect it in store at Forestville.
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