Four-hour lamb shoulder

Low heat, a tight lid and time turn the shoulder into meat you pull apart with a fork.

Serves

3 people

Prep

15 minutes

Cook

4 hours

Buy the cut All recipes

From the shop

Start with a 1 kg bone-in lamb shoulder, sold as one piece on the bone.

Shoulder is a slow-cooking cut. Do not cook it like a lean lamb leg. Cook it until the meat pulls away from the bone with a fork, not to a temperature.

Ingredients

• 1 kg bone-in lamb shoulder
• 4 garlic cloves, cut into slivers
• 3 sprigs rosemary
• 1 tbsp olive oil
• 1 brown onion, thickly sliced
• 250 ml chicken or lamb stock
• Salt and cracked black pepper

Method

1. Heat the oven to 150°C. Make small cuts all over the lamb with the tip of a knife.
2. Push a sliver of garlic and a few rosemary leaves into each cut. Rub the lamb with the oil, salt and pepper.
3. Lay the onion in a roasting dish. Set the lamb on top. Pour the stock around it.
4. Cover the dish tightly with foil or a lid. Cook for 3 hours 30 minutes.
5. Take off the cover. Cook for 20 minutes more to brown, until the meat pulls away from the bone with a fork.
6. Rest the lamb for 15 minutes. Pull the meat apart with two forks and spoon over the pan juices.

Serve it

Serve with roast potatoes and greens, or in warm flatbread with yoghurt.