Slow Roast Lamb Shoulder

Ingredients

• lamb shoulder, bone-in — 2kg
• garlic cloves, crushed — 6 cloves
• fresh rosemary, finely chopped — 3 tbsp
• fresh thyme, leaves only — 2 tbsp
• olive oil (extra virgin) — 4 tbsp
• sea salt — 2 tsp
• black pepper, cracked — 1 tsp
• dry white wine — 200ml

Method

1. 1

   Preheat your oven to 160C (fan) or 180C (conventional).

2. 2

   In a small bowl, mix the crushed garlic, chopped rosemary, thyme, olive oil, salt, and black pepper to create a fragrant paste.

3. 3

   Score the skin of the lamb shoulder in a diamond pattern using a sharp knife, then rub the herb paste all over the meat, ensuring it gets into the incisions.

4. 4

   Place the lamb in a large roasting tray and pour the white wine into the base of the tray, avoiding the top of the lamb to keep the herb crust intact.

5. 5

   Cover the tray tightly with two layers of aluminium foil to seal in the moisture.

6. 6

   Roast in the oven for 3.5 to 4 hours until the meat is extremely tender and falling away from the bone.

7. 7

   Remove the foil for the final 20 minutes of cooking to allow the crust to slightly caramelise.

8. 8

   Remove from the oven, cover loosely with foil, and let the lamb rest for at least 20 minutes before carving into thick slices.