Slow-Cooked Lamb Shoulder
Cherie Metcalfe
A slow-cooked lamb shoulder is my new favourite food. It’s easy to prepare and simple to adapt to your taste. I love the Italian Job with Marry Me, but this would be amazing with our Moroccan paste too.
Ingredients
- 3 tablespoons Italian Job
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- Handful of chopped mixed herbs (oregano, thyme, rosemary)
- 1 tablespoon Cutting Shapes
- Man Grind Flakes, to season
- 1.8–2 kg boneless lamb shoulder opened out
To serve
- Fresh herbs (mint, coriander, parsley)
- Yoghurt or labneh
- Flatbreads or roast potatoes
- Italian Job, to taste (optional)
Directions
In a small bowl, combine the Italian Job, garlic, lemon juice, mixed herbs, Cutting Shapes, and a generous pinch of Man Grind Flakes.
Rub the lamb shoulder all over with the marinade, working it into every crevice. Cover and refrigerate overnight, or for at least 4 hours.
When ready to cook, bring the lamb to room temperature. Preheat the oven to 150°C fan bake. Place the lamb in a roasting dish with 2 cups of water in the base, then cover tightly with foil.
Roast for 4 ½ hours, until the meat is pull-apart tender. Remove the foil, baste with the pan juices, and roast uncovered at 200°C fan bake for 10 minutes to caramelise.
Rest the lamb for 15 minutes before slicing or shredding.
Serve with flatbreads, a generous smear of yoghurt or labneh, and plenty of fresh herbs.
