Slow-Roasted Lamb Shoulder

harpercollins roast lamb oregano rosemary garlic dinner

Donna Hay

Serves 4

Source

Ingredients

1/4 cup (45g) brown sugar

1/4 cup (60ml) malt vinegar

1 bulb garlic, broken into cloves

1 bunch thyme

1 bunch oregano

2 sprigs rosemary

2 cups (500ml) chicken stock

2kg (about 4 1/2 pounds) lamb shoulder, bone in and trimmed

Sea salt and cracked black pepper

Method

Preheat oven to 180°C (350°F).

Place the sugar and vinegar in a medium jug and mix to combine. Set aside.

Place the garlic, thyme, oregano and rosemary in the center of a large roasting pan and add the stock.

Place the lamb, skin-side down, on the garlic and herbs. Sprinkle with salt and pepper. Top with the vinegar mixture and rub to coat. Cover the pan tightly with aluminum foil and roast for 2 hours 30 minutes or until the lamb is tender.

Turn the lamb over and roast, uncovered, for a further 30 minutes or until dark golden.

Brush with the pan juices and shred the meat, discarding the bone, to serve.