A delicious tender moist slow roasted lamb shoulder, with rosemary & garlic
- 1 1/2-2 kilo shoulder of lamb
- Handful Rosemary stalks
- 1 Garlic bulb cloves removed, unpeeled
- Drizzle of Olive oil
- Sea salt
- Ground black pepper
Pre-heat the oven (max temp)
Lay most of the rosemary in a large roasting tin with most of the garlic cloves.
Lay the lamb shoulder on top slash the fat several times then rub over some olive oil, salt & pepper
Top with the remaining rosemary & garlic cloves.
Cover tightly with foil & put into the oven, immediately lower the temperature to 170 c.
Roast for 4 hours or until the meat pulls apart with a fork.
To crisp up remove foil & roast for a further 30-40mins
Remove from the oven, transfer the meat to a board & cover with foil to rest for at least 30 mins.
*** All nutritional information is approximate and intended as a guide
Slow Roasted Lamb Shoulder, easy!
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.