Lamb Shoulder & Extras
About the recipe
Slow cooked meats are so perfect for BLW – they are soft and tender and pass the ‘squish’ test where your little one can pull the meat apart very easily. You can also puree the meat and vegetables if you are spoon feeding.
I also love slow cooked meats because you can put them on in your little ones nap time (if you’re lucky) and then not have to cook during witching hour which makes life a lot easier!! This ones great as it only takes 4 hours in the oven, so you can go out all morning and run your errands, see your friends, have a coffee, then come home for rest time and pop it in the oven!
This meal pairs REALLY well with our yoghurt flatbreads and yoghurt dip (recipes found here) and also the herby green sauce (recipe found here). You can also pair it with any salads, or roast vegetables, toss through a pasta, on top of pizza or through pearl couscous (recipe found here).
Lamb Shoulder and Extras
- 1.5-2 kg lamb shoulder (bone in)
- 8 cloves garlic (cloves pulled apart with skin left on)
- 1 brown onion (roughly chopped)
- 3 sprigs rosemary (leaves pulled off)
- 1 cup bone broth
- 1 zest of lemon
- sprinkle of salt and black pepper
- drizzle of olive oil
optional
- 2 TBSP dukkah
Preheat the oven to 240℃
Onto a large baking tray, add the garlic cloves and the onion. Place the lamb shoulder on top of the garlic and onions, fat side up. Lightly score the fat with a sharp knife. Drizzle the top of the lamb fat with a good drizzle of olive oil and season with salt and pepper, lemon zest, rosemary and dukkah if using. Using your hands, massage all over the lamb to coat. Pour in around the lamb the bone broth.
Cover the baking dish tightly with aluminium foil and place in the oven. Turn the heat of the oven down immediately to 170°C. Roast in the oven for 4 hours, it should be ready when you can easily pull on the bone and it slides out of the meat.
If cooking any roast vegetables, chop and add into the oven for the last hour of cooking.
Place the lamb on a chopping board or plate to rest and cover loosely with the aluminium foil used for cooking. Once rested for 10 minutes, shred using two forks.
This lamb will keep in the fridge for up to 3 days. Or freeze for up to 3 months.
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