Recipe: Slow Cooked Lamb Shoulder

• Requires marinating overnight
• Remove meat from fridge 2 hours before cooking
• Total cooking time is 6 hours, plus 20 minutes resting time

Ingredients

• 1 Pasture Fed lamb shoulder (about 1.5kg)
• 1 tsp ground coriander
• 1 tsp ground fennel seeds
• 2 star anise, ground
• 1/2 tsp ground cardamom
• 1 tsp sea salt
• 3 tbsp olive oil
• Lemon wedges to serve (optional)
• Garlic Aioli to serve (optional)

Method

• Mix the spices, salt and olive and rub over the lamb. Put the lamb in a container, cover with cling film and refrigerate overnight

• Remove the lamb from the refrigerator two hours before cooking (it’s important that the meat is at room temperature so that it cooks evenly)
• Pre-heat the oven to 120 degrees
• Place the shoulder in a large roasting pan and drizzle with a little more olive oil. Add ½ cup of water to the pan.
• Cover the pan loosely with foil and cook for 2.5 hours
• Reduce the heat to 100 degrees and cook for a further 3.5 hours
• Rest the meat for 20 minutes and then shred the meat from the bone
• Serve the lamb with a dollop of aioli on top and a wedge of lemon
• Great accompanied by boiled chat potatoes and seasonal greens