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–+ servings

Lamb Shoulder and Extras

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Course 1 meal a day, 2 meals a day, 3 meals a day, BLW, Family Meals
Servings 6 adults

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

This lamb will keep in the fridge for up to 3 days. Or freeze for up to 3 months.
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