Autumn Lamb Recipe

Autumn Lamb Recipe
0vote
1 2 3 4 5
Thank you for vote this article

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!


Tags :

Comments

There is no comment

Leave a comment

Enter your name
Fill up your name
Fill up your email, we'll never public your email.
Fill up your website
Enter your comment