My absolute favourite way to roast meat at the moment is slow roasted lamb shoulder. It’s so easy to do and absolutely yum served with a variety of different sides. We enjoyed this particular lamb with coleslaw and flat bread, and then left overs with tabbouleh and tzatziki later in the week. If you are coming to our house for a meal, chances are I’ll serve you lamb because it can just cook away in the oven while I socialise and enjoy your company! Make sure you enjoy the caramelised roasted garlic from the pan as well… delicious!
- 1/4 cup brown sugar
- 1/4 cup malt vinegar
- 1 bulb garlic, broken into cloves (leave the skin on)
- Generous handful of woody herbs (whatever you have such as rosemary, thyme, oregano, parsley stalks etc)
- 2 cups chicken stock
- 1 lamb shoulder
- salt and pepper
- Preheat your oven to 180C.
- Mix the sugar and vinegar together in a measuring jug.
- Place the garlic and herbs in the base of a roasting dish and pour in the stock.
- Place the lamb, skin side down, Sprinkle with salt and pepper and slowly pour over the sugar/vinegar mix.
- Cover the pan tightly with several layers of aluminium foil and roast for about 2.5 hours, or until tender.
- Turn the lamb over, baste the meat and cook for a further 30 minutes or so until golden brown and delicious.
What would you serve this lamb with? Let me know!