Slow Roast Lamb Shoulder
Make your Easter weekend (or any weekend) feast unforgettable with this mouthwatering slow-cooked lamb shoulder 🤤🐑 Whether you’re a seasoned pro or a beginner in the kitchen, this recipe is sure to impress!
Servings: 4
Ingredients
- 2 x potatoes – halved
- Olive oil
- 3 x rosemary sprigs
- 1 x Lamb shoulder mine was 1.5kg
- 6 x cloves of garlic – peeled
- 1 tbps @season.andko Go Greek Seasoning
Instructions
- Preheat the oven to 160c
- Add a good glug of oil in a roasting pan and throw in the potato halves. Season with salt and pepper.
- Add the rosemary and lamb shoulder. Take a small paring knife, stab little holes in the lamb, and stuff the garlic in.
- Season shoulder with salt, pepper and Go Greek seasoning (no need for extra oil and the shoulder has plenty).
- Cover with baking paper and a lid and place in the oven for 4 hours. If your shoulder is bigger, add another hour.
- Remove from the oven and let it sit covered for 30 minutes.
- No need for a knife. Grab a fork and dig in.