The ultimate Christmas roast lamb, 12 hours of slow-cooked goodness
Need a stunning centrepiece for your Christmas table this year? You can’t go past this delicious 12 hour slow-cooked roast lamb. The slow cooking process really makes this meat super tender, so that can be enjoyed by everyone.
Even if you haven’t tackled a roast before our Chef Vivian has broken the whole process down for you. So set your oven on low, relax and wait for the magic to happen.
12 hour Slow Cooked Lamb Shoulder – Serves 8
- 2kg Lamb shoulder (Bone-in)
- 1 sprig of rosemary
- 3 cloves of garlic
- 1 carrot
- 1 brown onion
- 1 stick of celery
- 2 cups of water (or beef/chicken Stock for better flavour)
- Zest of 1 lemon
- 1 cup of red wine
- Season the lamb shoulder heavily with salt and pepper and leave to dry brine uncovered in the fridge for 2 hours.
- Preheat Oven to 100ºC
- On medium to high heat, sear the lamb shoulder until golden brown in a heavy-based roasting pan, remove and set aside
- In the same pan sweat the carrots onion and celery on medium heat for 2 minutes.
- Add garlic and saute for another 1 minute.
- Deglaze with Red wine and reduce heat to low, reduce the liquid by 1/3.
- Add the lamb shoulder back to the pan on top of the vegetables so it is elevated off the bottom of the pan
- Add Water (or stock) so the lamb is at least 3/4 covered by the braising liquid, add lemon zest and rosemary and cover the lamb with baking paper and then cover the pan tightly with foil.
- Cook in the oven for approximately 12 hours or until fork-tender. You can cook this overnight for a wonderful lunch!
- Let the lamb rest for at least half-hour before moving to your serving dish, wrap in foil to keep warm.
- Strain the braising liquid and skim off as much fat as possible.
- Reduce braising liquid until it has reached your desired flavour and thicken with cornstarch if required.
- Serve slow-cooked lamb shoulder with pan jus and your favourite sides.
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