Slow-Cooked Lamb Shoulder for Sunday Roast

Meltingly tender lamb shoulder with garlic, rosemary, and a rich jus. Set it and forget it.

Ingredients

• 1 x MyButchery lamb shoulder on bone (approx. 2kg)
• 4 cloves garlic, sliced
• 3 sprigs fresh rosemary
• 2 tbsp olive oil
• 1 onion, quartered
• 250ml red wine or stock
• Sea salt and black pepper

Method

1. Preheat the oven to 150°C (fan 130°C).
2. Make small incisions across the lamb and push in slivers of garlic and rosemary.
3. Rub with olive oil, salt, and pepper.
4. Sit the lamb on top of the quartered onion in a roasting tin and pour in the wine or stock.
5. Cover tightly with foil and roast for 4 hours, until the meat falls off the bone.
6. Rest for 15 minutes, then shred and serve with the pan juices.

Chef's tip: Low and slow is the secret — resist the urge to turn the oven up.