Lisa’s 4-hour Roast Lamb Shoulder

Ingredients:

Serves 4-6 | 4-hour cooking time | Approx 1,026, approx 250 calories per serve.

This is the most delicious dish and high in Vitamin A! Can be served as a roast, or with a Greek salad style meal. Leftovers can also turn into lam wraps. A very worthwhile cook.

• 1 Lamb Shoulder (bone in) - this one is 1.75KG

• Bunch of rosemary

• 1 bulb of garlic

• 2 Carrots

• 1 Onion

• 1 Cup of water

• Virgin olive oil

• Salt and Pepper

• Tinned Foil

Top tip: Take the meat out of the fridge and bring to room temperature before going in the oven - usually 45 minutes before.

Instructions:

Step 1: Preheat the oven

Set the oven to the hottest setting, I usually go to 200 degrees.

Step 2: Prepare the lamb

• Once it’s at room temperature, put the lamb in your preferred baking tray.

• Rub the lamb in olive oil.

• Salt and pepper the lamb.

• Add peeled cloves of garlic.

• Add bunch of rosemary on top.

Step 3: Add the veg

• Wash, peel and chop the carrot, add to the baking tray flavour.

• Peel and chop the onion and add.

• Drizzle olive oil over the veg

Step 4: Add 1 cup of water to the tray.

Step 5: Foil

• Completely foil the top of the roasting tray so everything is covered and seal it well around the edges.

Step 5: Oven and do not touch!

• Put the foiled baking tray in the oven for 4 hours at 200 degrees, it is important during this time that you do not open the oven.

• The water and cover will create a steam like cooking process.

• At the 2 hour mark you may want to turn the oven to 180 degrees, but do not open until the 4 hours is up.

Step 6: Take the lamb out

• Take the lamb out, be careful when opening the foil as hot steam will come out.

• Put the fork in and the meat should come off.

• Take the foil off, and when ready to serve, put the lamb under the grill to crisp up the skin.

Cover the top with foil and completely seal for the whole cook.