Inspired by Jamie Oliver
Slow-roast lamb shoulder with rosemary and garlic
A bone-in lamb shoulder, rubbed with rosemary and garlic and roasted until you can pull it apart with a spoon.
Ingredients
- 2.5kg bone-in lamb shoulderFrom our counter: Lamb Shoulder Bone-In 2.5kg →
- 2 whole bulbs of garlic, halved across
- A big bunch of rosemary
- 3 tbsp olive oil
- 1 lemon
- 1kg potatoes, halved
- Salt and pepper
Method
- Heat the oven to 220°C. Score the lamb, rub it with olive oil, salt, pepper and chopped rosemary.
- Put the garlic and the rest of the rosemary in a roasting tray and sit the lamb on top.
- Roast for 20 minutes, then turn the oven down to 160°C, cover with foil and roast for 3½ hours.
- Add the potatoes around the lamb for the last hour and uncover so everything crisps.
- Squeeze over the lemon, rest for 15 minutes, then pull the meat apart at the table.
Butcher's tip
Squeeze the soft roasted garlic into the pan juices for an instant sauce.
