Serves 4
Notes:
- 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
The night before cooking the meat:
- Mix the spices, salt and olive and rub over the lamb. Put the lamb in a container, cover with cling film and refrigerate overnight
The day of cooking the meat:
- 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
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