Slow Cooked Lamb Shoulder

Name: Slow Cooked Lamb Shoulder
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 10–12 servings
Cuisine: French
Ingredients: 12 sprigs thyme (about 3 teaspoons); 3 sprigs rosemary (about 1½ tablespoons); 2–3 lemons, zest grated (about 3 teaspoons); ¼ cup extra virgin olive oil (60 ml); 6 cloves garlic, crushed; 3 teaspoons salt flakes, crushed; 1½ teaspoons freshly ground black pepper; 1 x 2.3 kg rolled and trussed boned lamb shoulder (5 lb); 1 large oven bag; A few herb leaves, for garnish (optional)

This slow-cooked lamb shoulder is inspired by my friend Janni’s slow-cooked Greek lamb. My recipe is seasoned with thyme, rosemary and lemon zest for a Provençal twist, but you could use the classic Greek combination of oregano and slices of lemon, or any herbs you like. Ask your butcher to bone, roll and truss the shoulder so there’s no waste and it’s easy to slice. This slow-cooked rolled lamb shoulder is so fall apart tender that I generally don’t even slice it, but just tear it into pieces. It serves at least 10 people, even more if you’re including generous side dishes and other courses. So it’s a great dish for large family gatherings. Marinate the lamb in the oven bag the day before, put it in the oven in the morning, set a timer and walk away. The lamb can rest in the bag for 30 minutes to an hour before you serve it too, so timing isn’t critical, and the oven bag makes cleaning up a breeze! I’m sure you and your guests will love this slow-roasted lamb shoulder with In Praise of Shadows L’Ombre GSM; try it lightly chilled.

Serves 10–12

Ingredients

12 sprigs thyme (about 3 teaspoons)
3 sprigs rosemary (about 1½ tablespoons)
2–3 lemons, zest grated (about 3 teaspoons)
¼ cup extra virgin olive oil (60ml)
6 cloves garlic, crushed
3 teaspoons salt flakes, crushed
1½ teaspoons freshly ground black pepper
1 x 2.3kg rolled and trussed boned lamb shoulder (5lb)
1 large oven bag
Janni’s Orzo with Green Onion, for serving (optional)
A few herb leaves, for garnish (optional)

Method

Chop thyme, rosemary and lemon zest finely together.
Combine with oil, garlic, salt, pepper, and a generous squeeze of lemon juice.
Lay a large piece of baking paper on a clean, dry work surface.
Rub lamb all over with the thyme mixture and place in the middle of the paper.
Place another sheet of baking paper on top and wrap up the lamb sealing very well so none of the cooking juices can escape.
Place another piece of baking paper on the bench, put the parcel upside down onto it and roll it up to enclose it completely.
Place into a baking bag, twist the top but don’t seal it. Place in a baking dish with the end of the bag tucked against the side of the dish to keep it in place.
Refrigerate overnight (or for at least 1 hour).
Remove from the fridge an hour or so before cooking to allow it to come to room temperature. Preheat oven to 150°C (300°F).
Place lamb in the oven for 6 hours turning several times.
Set slow-cooked lamb shoulder aside to rest in the bag for 30 minutes.
Arrange Orzo with Green Onion on a platter if serving it.
Remove lamb from the bag and wrapping over the platter so the juices fall onto it.
Slice or tear lamb up and arrange on the platter with any remaining juices drizzled over the top.
Scatter with a few herb leaves if you like, and serve.