Caths slow-roasted lamb shoulder

Caths slow-roasted lamb shoulder

By
From
Chefs Eat Toasties Too
Makes
1.5 kg
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
finely grated zest and juice of 2 lemons
2 teaspoons dijon mustard
200ml olive oil
2 teaspoons dried oregano
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
5 garlic cloves, finely grated
1.5kg lamb shoulder, boned and excess fat rermoved
salt flakes
freshly ground black pepper

Method

  1. Combine all the ingredients in a large bowl, except the lamb, salt and pepper. Add the lamb and turn to coat it thoroughly with the marinade. Refrigerate for a minimum of 12 hours and up to 24.
  2. Preheat the oven to 150°C.
  3. Place the meat in a roasting tin and season well with salt and pepper. Roast the lamb for 3–5 hours, basting it regularly with the cooking juices and fat. When the meat is tender and cooked, leave it to rest before pulling it apart using a fork and tongs.
Tags:
Toasties
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