Photographer: John Paul Urizar. Stylist: Olivia Blackmore.
Whether for an evening meal or prepared as part of a lunch table, our classic slow roasted 7-hour lamb shoulder recipe will have you serving up a perfect roast every time.
Ingredients
Method
Preheat oven to 130°C (110°C fan-forced).
Combine dried oregano, chopped rosemary, salt, pepper, crushed garlic and 2 tablespoons of the oil in a small bowl. Rub oregano mixture all over lamb.
Heat remaining oil in a large heavy-based ovenproof pan or casserole dish over high heat. Cook lamb shoulder, turning, until browned all over. Transfer the lamb to a tray.
Pour off all but 1 tablespoon of oil and fat from the pan. Add onion, garlic bulbs and extra rosemary sprigs to base of pan. Place lamb, skin-side up, on top of onions.
Pour stock in base of pan, arrange lemon wedges around lamb; cover tightly with two layers of foil. Roast for 6 hours, turning every 2 hours during cooking time.
Increase oven to 180°C (160°C fan-forced). Remove foil from lamb; skim fat from the liquid, spoon pan juices over lamb.
Roast lamb, uncovered, for a further 1 hour or until juices are reduced, lamb is browned and meat is almost falling off the bone.
Serve lamb drizzled with pan juices and topped with extra rosemary sprigs.
Where to buy lamb shoulder
For this lamb shoulder recipe, you’ll need to source a lamb shoulder with the shank on. You will need to visit your local butcher and request this. Lamb that is available from supermarkets has the shank removed. These are sold separately.
What to serve with this recipe
Classic mashed potatoes are perfect for soaking up the rich juices of this lamb shoulder recipe, as is soft polenta. Entertaining a crowd? Add a selection of side dishes like roasted root vegetables for earthy sweetness, or a Greek salad for fresh and zingy crunch.
