Slow Roasted lamb Shoulder
This Slow Roasted Lamb Shoulder will be the best lamb roast you will ever have.
Equipment
- 2 Baking Tray
- Pot
- Whisk
Ingredients
Lamb
- 2 kg Lamb shoulder (bone in)
- 6 Cloves garlic (sliced)
- ⅓ cup Olive oil
- 2 tsp Dried oregano
- ½ cup Olive oil
- Salt and pepper
- ½ cup Liquid stock (can use chicken or vegetable stock)
Lemon potatoes
- 500 g Potatos (white potatoes skin on)
- 1 Lemon (juiced)
- 2 tsp Dried oregano
- ½ cup Chicken stock
- ¼ cup Olive oil
- Salt
- Pepper
Lemon oregano sauce
- 1 Lemon (juiced)
- 3 tbsp Cornflour (dissolved)
- 2 cup Cooking juices ( cooking juices from the pan)
- Salt
- Pepper
Instructions
- Preheat the oven to 160°. With a knife pierced the lamb to make incisions and put the garlic into the slits. Put the lamb into a baking tray, drizzle with olive oil, sprinkle over the oregano salt and pepper. Add the stock to the baking dish and cover tightly with foil.
- Cook the lamb for 5 hours at 160°. Remove the foil and the liquid set aside and place back into the oven at 220° until golden.
Lemon potatoes
- Slice the potatoes, add them to a baking dish. Add the lemon, seasoning and stock. Cook at 200° for about 40 minutes until potatoes are golden.
Lemon oregano sauce
- Placed the stock lemon and seasoning into a pot bring to the boil, dissolve your cornflour in a separate bowl, add to the pot bring to the boil an allowed to thicken. Strain the sauce for a lump free finish.