Slow-cooked lamb shoulder
Ingredients
- 2 brown onions, sliced
- 4 rosemary sprigs
- 3 bay leaves
- 1 litre chicken stock
- 1 lamb shoulder, bone-in (approximately 2 kg)
- 12 pearl onions, with stalks attached
- 8 small bulbs of garlic
Method
Preheat oven to 150°C.
Season the lamb shoulder very heavily with lots of salt and pepper and place it in the baking tray skin-side up. Cover the lamb first with a sheet of baking paper, then use a large sheet of foil to cover the top of the lamb and around the baking dish. Place in the oven for the next 6 hours.
Carefully pull out the lamb, turn up your oven to 220°C or as high as it will go, un-wrap the foil and take away the baking paper. Back in it goes for the final half hour to give you a nice crispy skin.
Once it’s ready, the lamb should be so soft that you can carve it on your Byron Bay Chopping Board, and enjoy!
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