LAMB SHOULDER ROAST 2kg

1. Prep

• Remove shoulder from fridge 1 hour before • Preheat oven to 160°C 

2. Season

• Rub with olive oil • Salt and pepper • Add rosemary and garlic • Optional: marinate overnight

3. Slow Roast

• Add 1inch of boiling water to the bottom of the pan • Cover with a lid or foil • Cook 4-5 hours 

4. Rest

• Leave covered • Let rest 20-30 mins • Shred or slice