Slow Roasted Lamb Shoulder with Garlic and Herb Rub
Ingredients
- 1.75kg whole lamb shoulder
- 3 Tbsp olive oil
- 50g anchovy fillets
- 2 stalks fresh rosemary
- Handful fresh parsley
- 1 tbsp lemon juice
- 200ml lamb or chicken stock
- 4 small carrots
- 4 stick celery
- Salt and pepper
Preparation
Remove the lamb from the fridge an hour before cooking. Remove any packaging, except the strings, and pat all over with kitchen paper to dry. Cut several slits at an angle on both sides of the lamb and season all over with salt and pepper.
Preheat oven to 130 degrees. Put the oil, lemon, anchovies and herbs into a blender and blend into a paste, rub the paste all over the lamb and push some into the slits with your finger.
Put the carrots and celery in a roasting pan and pour the stock in the bottom. Rest the lamb on the vegetables and cover tightly with a lid or foil. Roast for 2.5 hours, then uncover and cook for a further 2.5 hours at the same heat. Cover loosely and rest for 30 minutes before serving.
Cooking adjustments
If you have a larger joint, add 30 minutes per extra 250g to the first stage of roasting while the lamb is covered. For example, a 2kg joint has a total cooking time of 5.5 hours, and a 2.25kg joint has 6 hours.
