Recipe: Slow Roast Lamb Shoulder

While I am accustomed to cooking lamb cutlets and even lamb stews, honestly I as a bit stumped with the square cut shoulder in my hands. Husbter wasn't at home and I wasn't ready to start slicing and cutting meat (he does it most times). It doesn't help that it would be the first time that I am cooking lamb shoulder too. A little of running through my recipe collection of books and subscriptions...Slow Roast Lamb Shoulder it would be.

This perfect one pan dish is pretty simple and I would certainly like to cook it again when my run training revs up. A simple marinade and it sits for 2-3 hours allowing me to hit a long run. Slow roasting it for 2 hour allows me another window of either swimming, yoga or even a nice long bath followed by a nap! Perfect one pan dish meal that is good on its own or even served with pasta.

• Pure South Lamb Shoulder (approximately 700g)
• 5 cloves garlic
• fresh oregano
• 1 tablespoon dried rosemary
• 1 bay leaf
• 1 tablespoon dried oregano
• 2 tablespoon olive oil
• 1 teaspoon black pepper
• 1 tablespoon salt
• 3 potatoes
• 2 carrots
• 3 tomatoes

• Chopped up garlic.
• Mix herbs with garlic, salt, black pepper and olive oil.
• Cube potato, carrot and tomato.
• Make incision on lamb.
• Rub herb mix all over lamb and into the incisions of the lamb. This will ensure that every bit of the lamb is flavourful.
• Rub remaining herb mix on the vegetables.
• Cover pan with aluminium foil tightly.
• Leave to marinade an hour. 
• Preheat oven.
• Slow roast in oven for 2 hours at 150°C
• Remove foil and cook at 150°C for 10-15 minutes to get the top fat layer crisp
• Serve with love on its own or on a bed of pasta.

While I have taken meat off my diet to a large extent, this is still a perfect dish to make at home. The husbter gets to feast on the meat while I can have the vegetables!
A one pan dish that is pretty good on its own with some red wine. You can also serve this with a side of salad. This is a versatile dish because you can also cook this with an option of gravy based lamb by adding wine and water when cooking the final 10-15 minutes.
Juicy and tender meat that the meat can just fall off easily with a fork. Left overs if any make good fillings for sandwiches.
No gravy required even when eating on its own. Loads of flavours and juicy bites.
Option of serving it with pasta. Did a simple aglio olio with olive oil, chopped garlic and black pepper. Cook pasta 8 to 10 minutes in boiling water with a bit of salt for al dente. Cook longer if you like it softer. Toss into pan with the cooked garlic. Add salt and pepper to taste but remember to go easy on salt as this will be served with the slow roasted lamb.

Pure South Lamb is available at good grocers in town. This is part of my submission for the #NZFoodConnection challenge. Have fun with this recipe and let me know what else you have done before with lamb shoulders. I will certainly love to try cooking this part of the lamb again for the family.

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