Maggie Beer’s classic shoulder of lamb
There’s nothing like a roast in the cooler months. Maggie Beer’s classic shoulder of lamb takes a bit of time to prepare, but the end result is worth it.
Serves: 6 to 8
Ingredients:
- 1.8kg lamb shoulder, bone in
- 60ml Extra Virgin Olive Oil
- 5 sprigs rosemary, stripped and chopped
- sea salt and freshly cracked pepper
- 1 large to extra large oven bag
Method:
- Preheat oven to 110°C.
- Remove the lamb from the fridge and place into a large bowl or tray.
- Set aside to come to room temperature.
- Rub the shoulder with olive oil, rosemary, sea salt and cracked pepper, then place into the oven bag, then pop on to a baking tray.
- Place into the preheated oven and cook for 8 to 9 hours, depending on the breed of lamb and the oven, or until the lamb starts to come away from the bone.
- Remove from the oven and allow to rest in the bag for 30 minutes.
- Drain juices off into a jug then skim off any fat.
- Carve lamb and place on to a serving platter.
- Serve with pureed spinach, creamy polenta and some of the juices.
Mmm, doesn’t that sound incredible? Everyone has their own secret to the perfect piece of lamb? What’s your trick to get the best roast?
Share your thoughts in the comments.
Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their website here. Follow the Maggie Beer Foundation on Facebook here.
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Related links:
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