Slow cooked lamb shoulder
The perfect dish when entertaining guests and you don't want to be stuck in the kitchen. The original recipe was from Neil Perry, here.
We have used this recipe for those big family occasions such as Christmas where you want something delicious, but don't want to slave away in the kitchen.
Slow cooked lamb shoulder recipe
Ingredients
Lamb shoulders: 2 x 1.2 - 1.5 kg with bone in (ask your butcher for this)
Coriander, ground: 1/2 teaspoon
Fennel, ground: 1/2 teaspoon
Cinnamon, ground: 1/2 teaspoon
Star anise, ground: 2
Cardamom, ground: 1/4 teaspoon
White pepper, ground: 1/4 teaspoon
Salt: 2 teaspoons
Olive oil: 1/4 cup
To serve:
Lemon wedges
Aioli
Potatoes
Salad
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.Â
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.