Slow-roasted lamb with lemon
| Serves: | 6-8 |
| Cooking Time: | 4-5 hours |
Ingredients
- 1.8-2 kg lamb shoulder
- 2 fresh lemons, quartered
- 2 onions, quartered
- 2 bulbs whole garlic, peeled
- 6 fresh rosemary sprigs
- 2 tbsp sea salt flakes
- 1 tsp cracked black pepper
- 250 ml white wine
- 250 ml beef stock
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 180°c.
- Score the skin of the lamb and season generously with salt and pepper.
- Place the lamb in a roasting dish and add the lemons, onions, garlic and rosemary. Drizzle over 1-2 tablespoons olive oil.
- Pour the wine and stock into the pan then cover with a lid/or foil and place in the oven.
- Allow to roast for 20 minutes at 180°c then turn down the heat to 150°c and allow the lamb to roast for 4-5 hours until the meat falls off the bone.
- Check the meat every hour or so and top up the pan liquid if necessary.
- When the lamb is cooked through, remove the foil/lid and turn the heat up to 200°c and allow the lamb to brown.
- Remove the lamb from the oven when browned and cover with the foil/lid again and allow to rest for at least 20 minutes.
- Carve and serve.
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