This recipe by Jamie Oliver for slow-cooked lamb shoulder is one of our favourites. Super easy and delicious served with smashed veg.
2kg shoulder of lamb
1 bunch rosemary
1 bulb of garlic
1) Preheat oven to 180 degrees
2) Lay half the rosemary into the bottom of a high sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
3) Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Pop it into the baking tray. Scatter the remaining rosemary and garlic on top.
4) Cover the tray with foil and place it in the oven. Turn the temperature down to 170 degrees and cook for around four hours. It’s done if you can pull the meat apart easily with two forks.
Serve with smashed veg and homemade gravy.
Recipe credit: Jamie Oliver
Our lamb is an all-natural prime lamb raised in the pristine Goldfields region of Victoria Australia. If you need help choosing the right cut of lamb or need extra inspiration, visit us in-store:
Shop C5, Q Super Centre,
Mermaid Waters QLD 4218
We are open Monday-Sunday from 7 am to 6 pm. Or give us a call today.