McIvor EstateEstate home

ESTATE RECIPE

Slow-Roasted Rosemary Lamb Shoulder

Fall-apart lamb with rosemary, garlic and its own deep pan juices.
Time
4 hours 30 minutes
Serves
Serves 6
Slow-Roasted Rosemary Lamb Shoulder

WHAT YOU’LL NEED

Ingredients.

  • 2 kg lamb shoulder
  • 8 garlic cloves
  • 6 rosemary sprigs
  • 250 ml red wine
  • 250 ml stock
  • 1 lemon

NOW COOK

Method.

  1. 01

    Heat the oven to 160°C. Rub lamb with garlic, rosemary, lemon and salt.

  2. 02

    Set over wine and stock, cover tightly and roast for four hours.

  3. 03

    Uncover for 20 minutes to colour, then rest and pull apart into the pan juices.