This recipe was shared with me by my dear friend, Shann Curtin, who is also my cousin, our accountant and an awesome cook. (Serves 6)
- 2 Pasture Fed lamb shoulders
- 1/2 tsp ground coriander
- 1/2 tsp ground fennel
- 1/2 tsp ground cinnamon
- 2 star anise, ground
- 1/4 tsp ground cardamom
- 2 tsp sea salt
- 1/4 tsp freshly ground white pepper
- 1/4 cup olive oil, plus extra
- Lemon wedges
- The night before, trim the excess fat from the edges of the lamb shoulders. Mix the spices, sea salt, 1/4 tsp white pepper and 1/4 cup olive oil together, and rub over the lamb. Place the lamb in a container, loosely cover with plastic wrap then refrigerate overnight.
- The next day, remove the lamb from the fridge 2 hours before cooking.
- Preheat the oven to 130°C.
- Place the lamb in a roasting dish large enough to fit both shoulders and drizzle with a little olive oil. Add 1/4 cup water. Use 2 sheets of foil joined together to make a tent over the lamb (i.e. cover it loosely), then cook for 2.5 – 3 hours.
- Reduce the oven temperature to 110°C and cook for a further 4 hours. When ready, the meat will be very well done and falling apart.
- Allow the lamb to rest for 20 minutes, then shred the meat
- Place on a platter or divide among plates and serve with lemon and freshly ground pepper.