Slow roasted lamb shoulder
Serves: 4-6 | Preparation Time: 10mins | Cooking time: 7hrs
- 1x Farm88 lamb forequarter roast
- Extra virgin olive oil
- Freshly ground black pepper
- Lemon wedges and aioli (to serve)
- ¼ cup extra virgin olive oil
- 2 star anise, ground
- ½ tsp ground coriander
- ½ tsp ground fennel
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 2 tsp sea salt
- ¼ tsp freshly ground pepper
1. Day before you wish to cook, trim any access fat from the edges of the shoulders (if needed).
2. Using a mortar and pestle, grind together the spices (or use ground spices if you have them available).
3. Rub the dry spices all over the lamb, place in a container, cover and refrigerate overnight.
4. Preheat oven to 130oC.
5. Place the lamb shoulder into a large roasting dish, large enough it comfortably. Drizzle with the olive oil and pour in the ½ cup of water. Use two sheets of foil to cover and place in the oven for 7 hours.
6. Remove the lamb from the oven and leave to rest in a warm place for 20 minutes.
7. To serve, shred the meat from the bones and serve in a wrap.