This recipe by Jamie Oliver for slow cooked lamb shoulder is one of our favourites. Super easy and delicious served with smashed veg.
2kg shoulder of lamb
1 bunch rosemary
1 bulb of garlic
1) Preheat oven to 180 degrees
2) Lay half the rosemary into the bottom of a high sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
3) Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Pop it into the baking tray. Scatter the remaining rosemary and garlic on top.
4) Cover the tray with foil and place in oven. Turn the temperature down to 170 degrees and cook for around four hours. It’s done if you can pull the meat apart easily with two forks.
Serve with smashed veg and home made gravy.
Recipe credit: Jamie Oliver