Roast Lamb Shoulder

Ingredients

• 1.6-2 kg lamb shoulder
• 4-5 garlic cloves, finely chopped
• 4 sprigs rosemary, finely chopped
• 1/4 cup olive oil
• Salt and pepper

Gravy

• 2 tablespoons all-purpose flour
• 2-3 cups beef stock

Directions

• Preheat oven to 180C (350F).
• Place the lamb onto a wire rack in a roasting tray and use a paring knife to make incisions all over the fat.
• Massage the garlic, rosemary, salt, pepper and olive oil all over the shoulder.
• Add enough water to cover the base of the roasting tray, cover with foil and cook for 3.5 hours.
• Remove the foil and cook for another 30 minutes uncovered, or until golden brown.
• Remove from the oven, cover with more foil and let it rest for 30 minutes.
• Use forks to shred the meat away from the bone.
• For the gravy: transfer the drippings at the bottom of the tray to a saucepan on low heat.
• Add the flour, whisk to combine and cook out for 2 minutes.
• Slowly add the stock bit by bit while whisking until you reach your desired consistency.

From Jasmin Weston on Instagram.