Slow-Roasted Lamb Shoulder with Herbs

ingredients

• 1x Bone-In Lamb Shoulder (1.5kg)
• 1 head garlic, halved
• 4 sprigs rosemary
• 2 tbsp olive oil
• 1 cup chicken stock
• Salt and pepper

method

1. 1

   Preheat oven to 160°C. Score the lamb shoulder in a crosshatch pattern.

2. 2

   Rub with olive oil, salt and pepper. Place in a deep roasting pan.

3. 3

   Add garlic and rosemary around the lamb. Pour stock into the base of the pan.

4. 4

   Cover tightly with foil and roast for 4 hours.

5. 5

   Remove foil, increase oven to 200°C. Roast for a further 30-45 minutes until the exterior is golden and crispy.

6. 6

   Rest for 15 minutes. The meat should fall off the bone with a gentle pull.