We love nothing more than a good old roast dinner and one of our favourites is lamb. This beauty wasn’t even cooked on a Sunday! We love cooking big roasting joints and then spreading them out throughout the week, especially if our schedule is a bit hectic as it means we have a good protein hit at the ready. Enjoy this as a roast, in a wrap, with a salad or just on its own every time you go to the fridge 🙂
Slow Roast Shredded Lamb Shoulder
- 2kg lamb shoulder
- 5 stalks of fresh rosemary
- 5 stalks of fresh thyme
- 5 cloves garlic
- Olive oil
- Himalayan salt and freshly ground black pepper
- Pre heat the oven to as hot as it will go but be sure to turn it down to 160°C/320°F/gas mark 3 as soon as the lamb goes in the oven.
- Spread a few of the rosemary and thyme stalks and 2 gloves of garlic over the base of baking tray big enough for the lamb shoulder.
- Place the lamb on top fat side up before making some slices in the fat about 2 inches apart in one direction then in the other and make some small holes too to push some rosemary and garlic into.
- Coat the top of the joint with as much olive as you need to cover the top before seasoning with salt and pepper.
- Push the remaining rosemary and garlic into the holes you made and then sprinkle the remaining thyme over the top .
- Cover the tray securely with foil before placing in the oven to cook for 4 hrs.
- Don’t forget to turn the oven down as soon as the joint goes in.
- Remove from the oven, leave to cool a little before using a fork to pull it away from the bone or if you prefer simply slice it.