Slow-Roasted Lamb Shoulder

Ingredients

• 1 whole lamb shoulder, about 1.5 kg
• 4 cloves garlic
• Fresh rosemary and thyme
• 200 ml white wine
• 2 tbsp olive oil
• Salt and pepper
• Root vegetables as desired

Method

1. 1

   Preheat the oven to 150°C (300°F).

2. 2

   Make small incisions in the lamb and insert garlic and rosemary.

3. 3

   Rub with olive oil, salt, and pepper.

4. 4

   Place the lamb in a deep roasting pan with root vegetables.

5. 5

   Pour over the white wine.

6. 6

   Cover tightly with foil and place in the oven.

7. 7

   Roast for 4–5 hours until the meat falls off the bone.

8. 8

   Remove the foil for the last 30 minutes to brown.

9. 9

   Rest for 15 minutes before serving.