EASY SLOW ROAST LAMB SHOULDER

I’ve always thought slow cooked meat was difficult to cook - it’s not true! This slow cooked lamb shoulder takes about 4.5 hours to cook (this will depend on the weight of your meat), and requires minimal prep. Just a cast iron pot with a lid, chopped vegetables, stock and some sprigs of rosemary and garlic cloves! Perfect if you want to impress your guests :)

Before cooking (see further down for after picture cooking)

Prep time: 10 mins

Cook time: 4.5 hours

Serves 6-8

Ingredients

• 2.3 kilo lamb shoulder (with bone)

• 3 carrots, chopped (large pieces)

• 3 parsnips, chopped (large pieces)

• 1 garlic bulb

• Bunch of fresh rosemary

• Olive oil

• Salt and pepper, to taste

• 1 cup water

Method

1. Preheat your oven to 180 degrees Celsius.

2. Drizzle olive oil, with salt and pepper on your lamb shoulder and rub into the meat.

3. Make cross shaped incisions on your lamb (approx 10).

4. In the middle of each cross, place a sprig of rosemary and half a garlic clove.

5. Cover the bottom of a cast iron dish (or any roasting dish) with your vegetables and place your lamb on top.

6. Add your lamb, and pour over 1 cup of water.

7. Cover your dish with a lid or foil, and place in the oven for 4 hours (time may vary depending on the size of your lamb).

8. Remove from your oven and let it rest for at least 20 mins before serving to soak up all the moisture.

After cooking