Slow Roasted Lamb Shoulder

Ingredients:

• 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

Method:

• The night before, 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 covered and 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.