Recipes brought to you by the Epworth team. 12 hour slow cooked lamb shoulder, best served with some hearty roast vegetables.
Serves: Approx 8
Prep Time: 5 mins
Cooking Time: 12-13 hrs
- 2 kg lamb shoulder
- 2-3 tbsp Dijon mustard
- 1 tbsp dried rosemary or dried thyme
- 1-2 L water
Preheat oven to 100°C.
Spread mustard over top of lamb and sprinkle herbs over top.
Place lamb in a large roasting tray.
Pour enough water in the tray so it goes half way up the tray (lamb sitting in the water).
Tightly cover roasting tray with foil (2 layers works best).
Place lamb in the oven for 12 hrs.
Remove lamb from tray and place back in oven for 20-30 mins at 180°C to brown.
Serve with your favourite gravy, roast veggies and crunchy bread.
Tip: Mustard/rosemary can be substituted for alternative favourite marinade.