Wednesday, June 1, 2016
Succulent Slow Roast Lamb
Lamb shoulder is my favourite cut for this because it’s less expensive and tends to be fattier so it stays super moist. Don’t be put off by the long cooking time, as you really don’t need to actually do anything 95% of the time.
Enough for 3-4
1 lamb shoulder (also called forequarter) bone in
A few dried chilli flakes, optional
1. Turn your oven to 180C (350F).
2. Sprinkle lamb with chilli, if using, and a good few pinches of sea salt flakes. Wrap lamb in two layers foil, sealing well. Place on a roasting tray.
3. Pop lamb in the oven and set your timer for 1 hour.
4. After the first hour, reduce the heat to 150C (300F). Continue to cook for another 4 hours or longer until the lamb is so tender you can cut it with a spoon (literally). You can cool and refrigerate.
5. Remove foil from the lamb and cook at 180C (350F) to brown. Carve and serve warm.
short on time – fast roast at 180C for about 2 hours total.
vegetarian / vegan – slow roast some field mushrooms instead. About 1 hour at 150C / 350F.
extra flavours – 2 tablespoons ground coriander seed, or finely slice 2 lemons and pop in the foil or a big bunch of thyme or rosemary.