Slow-Roasted Lamb Shoulder

Slow-roasted lamb shoulder is Sunday lunch at its best — meltingly tender, pull-apart meat with crisp, golden edges. Our grass-fed Dorper lamb shoulder, raised on native pasture in the Upper Hunter, is ideal for a long, low roast that does most of the work for you. Lean, fine-grained Dorper lamb stays juicy and full of that clean, natural lamb flavour. Pop it in low and forget about it until the house smells incredible.

Cut: Lamb Shoulder

Ingredients

• 2kg lamb shoulder (bone-in)
• 6 cloves garlic, slivered
• Fresh rosemary
• Olive oil
• Salt, pepper
• 2 onions, quartered
• 1 cup white wine or stock

Method

1. Cut small slits all over the lamb, stuff with garlic and rosemary
2. Rub with oil, salt, and pepper
3. Place on bed of onions in roasting pan
4. Add wine/stock to pan
5. Cover tightly with foil
6. Roast at 160°C for 4-5 hours
7. Remove foil for last 30 minutes to crisp the top

Serve with: Roast vegetables and the pan juices as gravy