Slow Roasted Lamb Shoulder

Slow-Roasted-Lamb-Shoulder-web.jpg

PREP TIME 10 minutes
COOK TIME 3 ½ - 4 hours
SERVES 5-6

INGREDIENTS

½ cup brown sugar
Pinch of Tasman sea salt
½ cup malt vinegar
1kg lamb shoulder, semi-trimmed
2 cups chicken stock
5 garlic cloves
2 sprigs rosemary
2 sprigs thyme

METHOD

Step 1
In a small bowl combine brown sugar, pinch of salt and malt vinegar. Rub over the lamb shoulder.

Step 2
Add lamb to a roasting pan and pour chicken stock in the bottom of the pan. Place garlic, rosemary and thyme around the lamb.

Step 3
Cover with foil and place in the oven to cook for 3 ½ hours. Remove foil for the last 30 minutes.

Season 2, Dinner, LambSimon Hamiltonseason 2, lamb, slow roasted lamb shoulder, tasman sea salt