Cooking Instructions – Bone-In Lamb Shoulder

A classic slow-roast favourite that delivers rich, deep flavour and beautifully tender meat that falls off the bone. Perfect for a festive feast or Sunday roast.

Preparation:

1. Remove your lamb shoulder from the fridge 30–40 minutes before cooking to allow it to come to room temperature.

2. Pat dry with paper towel and drizzle with olive oil.

3. Season generously with sea salt, cracked pepper, and fresh rosemary or thyme.

4. Optional: Place sliced onion, garlic cloves, and a few rosemary sprigs in the base of your roasting tray to infuse the juices.

Slow Roast Method (Oven):

1. Preheat oven to 160°C fan-forced (180°C conventional).

2. Place the lamb shoulder in a deep roasting dish and pour in 1 cup of water, stock, or white wine to keep it moist.

3. Cover tightly with foil or a lid and roast for 4–4½ hours, or until the meat is tender and pulls away easily from the bone.

4. Remove the foil, increase the oven temperature to 220°C, and roast uncovered for 15–20 minutes to brown and crisp the edges.

5. Remove from oven, cover loosely with foil, and rest for 15–20 minutes before carving or shredding.

Serving Suggestions:

• Serve pulled with mint sauce, red wine jus, or garlic yoghurt dressing.

• Pair with roasted vegetables, creamy mash, or a fresh summer salad for a festive table favourite.

• For a Mediterranean twist, add lemon, oregano, and olive oil to the roasting juices during the last hour.

Tender, juicy, and full of flavour — slow-roasted to perfection, just the way lamb should be.