Cooking Instructions – Boneless Lamb Shoulder

A slow roast favourite — tender, flavourful and fall-apart delicious. Perfect for sharing with family and friends around the festive table.

Preparation:

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

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

3. Season generously with sea salt, cracked pepper, and fresh herbs such as rosemary and thyme.

4. For extra depth of flavour, place sliced onion, garlic cloves, and a sprig of rosemary in the roasting tray beneath the lamb.

Slow Roast Method (Oven):

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

2. Place the lamb shoulder in a deep roasting tray and add 1 cup of stock, wine or water to the base to keep it moist.

3. Cover tightly with foil or a lid and roast for 3½–4 hours, or until the meat pulls apart easily with a fork.

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

5. Rest for 15–20 minutes before carving or pulling apart.

Serving Suggestions:

• Serve pulled or thick-sliced with roasted root vegetables, mint sauce, or a red wine jus.

• For a Mediterranean twist, try serving with lemon, garlic and oregano potatoes.

Beautifully tender, rich in flavour, and easy to carve — a true slow-roast classic.