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Slow Roasted Lamb Shoulder
A whole bone-in lamb shoulder slow-roasted until it falls off the bone. Browning it hard at high heat first, then dropping to a low, covered roast for hours, renders the fat properly instead of leaving it chewy.
Ingredients
Instructions
Remove lamb from fridge 1 hour before cooking.
Make deep cuts all over and push garlic slices in.
Rub with tallow, salt and pepper.
Roast at 220C for 30 minutes to brown.
Reduce to 150C, cover tightly with foil.
Roast 4 hours until completely tender.
Rest 20 minutes uncovered.
Pull apart with forks and serve with pan juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
