Slow-Roasted Lamb Shoulder

Ingredients

• 1.5 kg shoulder of lamb (see note for larger sizes / leg of lamb)
• Extra virgin olive oil
• Sea salt and coarse black pepper
• Onions
• Garlic
• Fresh thyme
• Bay leaves
• Rosemary
• 500 ml chicken stock

Directions

• Brush the lamb all over with extra virgin olive oil and season heavily, everywhere including the underside, with sea salt and coarse black pepper.
• Lay the lamb on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and a little extra virgin olive oil.
• Preheat the oven to 200C fan / 220C and roast for 30 minutes.
• Take the tray out, add 500 ml chicken stock, cover tightly with foil, reduce the heat to 160C fan / 180C and cook for 4 hours (do not baste or take the tray out of the oven).
• Remove the foil and cook for a final 30 minutes uncovered.
• Take out and rest, covered with foil, for 30 minutes before serving.

For a 1.5-1.75 kg shoulder, add 30 minutes covered (4.5 hours). For 1.75-2 kg, add an hour covered (5 hours). For 2-2.5 kg, add 90 minutes covered (5.5 hours) before taking the foil off. You can make this with a leg of lamb too. From melizcooks on Instagram.