Slow cooked lamb shoulder
Slow cooked lamb shoulder
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There’s something deeply comforting about gathering around a table where the food has been slow-cooked with intention.
This lamb shoulder has been the centrepiece of many celebrations — not because it is fussy or extravagant, but because it brings everyone together. Hours in the oven turn it tender and fragrant, ready to be pulled apart and shared. Accompany with fresh bread, aioli, lemon, a simple salad and wine. Sharing this with family is the kind of joy you can’t force — only feed.
Slow cooked lamb shoulder recipe
Slow cooked lamb shoulder recipe
Ingredients
Ingredients
Lamb shoulders: 2 x 1.2 - 1.5 kg with bone in (ask your butcher for this)
1 tbsp ground coriander
1 tsp ground cinnamon
1 tsp paprika
2 tsp salt
1 tsp black pepper
¼ cup olive oil
To serve:
Lemon wedges
Aioli
Potatoes
Salad
Method
Method
The day before, combine spices, salt and olive oil to form a rub. Cover the lamb with this mixture and place into a container or covered tray and refrigerate overnight.
Remove the lamb from the refrigerator, approximately 2 hours before cooking.
Preheat oven to 130C fan forced. Place the lamb and marinade into a large, heavy based baking tray. Add 125ml of water to the tray and cover the tray with foil.
Cook lamb
First at 130C for 2.5 - 3 hours
Reduce heat to 110C and cook for another 4 hours
Remove lamb from oven and let it rest for 20 minutes with the foil cover on top. The meat should easily fall apart and can be shredded using a fork.
Serve with lemon wedges, aioli, potatoes and salad.
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