Slow Cooked Lamb Shoulder with Rosemary and Garlic
This Slow Cooked Lamb Shoulder with Rosemary and Garlic is perfect for a big family meal with fall-off-the-bone meat and a fantastic flavor!
Servings: 8 servings
Calories: 225kcal
Ingredients
- 500 g fresh greens such as white cabbage, Savoy cabbage, Brussels tops or cavolo nero, leaves separated, stalks finely sliced
- 1 large bunch fresh rosemary
- 2 kg lamb shoulder (about 4 ½ lbs)
- olive oil
- sea salt and freshly ground pepper to taste
- 1 bulb garlic unpeeled and broken into cloves
Instructions
- Preheat your oven to full whack (450 to 500°F). Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper.
- Place it in the tray on top of the rosemary and garlic, and put the remaining rosemary and garlic on top of the lamb.
- Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours – it's done if you can pull the meat apart easily with two forks.
Notes
Leftovers will keep well in the refrigerator for up to 3 days. As lamb shoulder is quite a fatty roast, they're best enjoyed warmed through in wraps and flatbreads, rather than cold in sandwiches.
Nutrition
Calories: 225kcal | Carbohydrates: 4g | Protein: 33g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 101mg | Sodium: 126mg | Potassium: 597mg | Fiber: 2g | Sugar: 1g | Vitamin A: 629IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 3mg