Slow-Cooked Lamb Shoulder with Fennel and Lemon
4 hrs 15 mins •
A delicious slow-cooked lamb shoulder with fennel and lemon recipe.
Hard
Ingredients
Method
Sear Lamb: Heat a pan and seal the lamb fat side down for 2-3 minutes, then flip.
Prepare Pot: In a pot, combine lemons, fennel, fennel seeds, fresh oregano, and stock.
Cover Lamb: Place baking paper over the lamb.
4.Slow Cook: Cook at 150°C for 3-4 hours.Finish Cooking: Remove the lid and baking paper, increase heat to 180°C, and cook for an additional 30 minutes.