Hello my fellow foodies…
This slow-baked Shoulder of Lamb is going to take your next Sunday roast to a whole new level! It’s simple, full of flavour and very forgiving.
Add your favourite Sunday side-dish, or serve with my favourite, a hearty salad and warm crusty bread.
For this gem, you will need:
• Shoulder of Lamb
• 3 Lemons
• 1 Head of Garlic
• 1 Large Onion
• 1 Large Bunch of Fresh Origanum
• 50ml Olive Oil
• 250-500 ml Chicken Stock
• Salt and Pepper to Taste
Salt your lamb shoulder well, and sprinkle with roughly a teaspoon of ground black pepper. Squeeze the juice of three lemons over the lamb (keep the squeezed lemons for later!) and drizzle with the olive oil.
Rest: If you have time, cover the lamb and let it rest overnight, if not, it is fine for an hour or two.
Slice the onion and stick it on a large oven dish. Cut the head of garlic in half and add it to the dish with your sliced onion. Roughly chop the origanum and rub about a tablespoon of it on the lamb, add the remaining origanum to the oven dish selection.
Place the lamb shoulder on top of the sliced onion, garlic and origanum and arrange the squeezed lemons underneath and around the joint. Pour roughly 250ml of prepared stock into the dish, you may need more later!
Cover with foil and bake in the oven at 160C for at least 3 hours, before removing the foil to bake uncovered until brown and falling off the bone.
Sprinkle the salt and pepper, grab your sides and serve!
Note: If you find it looks a bit dry when it comes out the oven, additional stock can be added. This will depend on the fat percentage in your lamb shoulder and may vary each time you cook this dish at home.