Slow Cooked Lamb Shoulder with Rosemary & Garlic
Slow Cooked Lamb Shoulder with Rosemary & Garlic
Embark on a culinary journey to New Zealand with this exquisitely tender Slow Cooked Lamb Shoulder, a dish that speaks of hearty gatherings and the finest local produce. This recipe elevates the humble lamb shoulder, a staple in New Zealand cuisine, by transforming it through a slow-cooking process that ensures the meat becomes unbelievably succulent and practically falls off the bone. Infused with the aromatic embrace of fresh rosemary and pungent garlic, this dish is a testament to simple yet profound flavours that have graced Kiwi tables for generations. Imagine the rich, savoury aroma filling your kitchen, a promise of a comforting and memorable meal, perfect for a cherished Sunday roast or any occasion that calls for a touch of celebratory indulgence. This is more than just a meal; it's an experience, a celebration of slow food, and a delicious way to connect with the soul of New Zealand cooking. Its robust flavour profile also complements influences from Mediterranean and British cuisines, making it a versatile centerpiece for any feast. Prepare to impress your loved ones with this masterpiece.
- Preparation time
- 25 min
- Cooking time
- 3 hrs
- Total time
- 3 hrs 25 min
- Servings
- 6
Instructions
Preparation
- 1Preheat your oven to 160°C (140°C fan/gas mark 3).
- 2Pat the lamb shoulder dry with paper towels. This helps in achieving a better sear.
- 3Rub the lamb all over with olive oil, then season generously with salt and freshly ground black pepper.
- 4In a small bowl, mix the chopped rosemary and crushed garlic cloves.
- 5Make shallow incisions all over the lamb using a sharp knife. Stuff these incisions with the rosemary and garlic mixture.
Cooking
- 1Place the prepared lamb shoulder in a large roasting tin or ovenproof dish.
- 2Pour the lamb stock into the bottom of the roasting tin. This will create steam and keep the lamb moist during cooking.
- 3Cover the roasting tin tightly with foil. If you don't have foil, use a tight-fitting lid for your ovenproof dish.
- 4Transfer the tin to the preheated oven and cook for 3 hours, or until the lamb is incredibly tender and can be easily pulled apart with a fork.
- 5Remove the foil during the last 30 minutes of cooking if you desire a slightly crisped exterior. Baste the lamb with the pan juices from time to time.
Resting and Serving
- 1Once cooked, carefully remove the lamb from the oven. Let it rest, covered loosely with foil, for at least 15-20 minutes before carving or shredding.
- 2Skim off any excess fat from the pan juices. You can thicken these juices for a simple gravy if desired.
- 3Serve the tender lamb with your favourite roast vegetables, mashed potatoes, and the delicious pan juices.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 55 g
- Fat
- 55 g
- Carbs
- 5 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 55 g |
| Fat | 55 g |
| Carbs | 5 g |
Tips
- Ensure lamb is at room temperature for even cooking. For extra flavour, add a sprig of rosemary and a garlic clove to the basting liquid.
- Low and slow is key for lamb shoulder. Don't rush the cooking process; patience yields incredible tenderness.
- This lamb pairs beautifully with classic roast vegetables like potatoes, parsnips, and carrots, or a fresh green salad.
