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Slow-Cooked Lamb Shoulder
4 hrs •
Slow-cooked lamb shoulder infused with fennel, oregano and lemon until meltingly tender. A beautiful centrepiece for weekend entertaining.
Medium
Ingredients
1 tbsp smoked paprika
1 tbsp dried oregano
1 fennel bulb, cut into wedges
2 lemons, quartered
1 tbsp fennel seeds
5g fresh oregano
500ml stock
1 boneless lamb shoulder
Method
Heat a large pan over medium-high heat.
Sear the lamb fat-side down until golden before turning to brown the other side.
Add the fennel, lemon wedges, fennel seeds, fresh oregano and stock to a roasting pot.
Place the lamb on top.
Cover the lamb with baking paper before placing the lid on the pot.
Cook at 150°C for 3–4 hours.
Remove the lid and baking paper.
Increase the oven temperature to 180°C.
Roast for a further 30 minutes until beautifully caramelised.
Rest before pulling apart and serving.
Rub the lamb with smoked paprika and dried oregano.
