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Slow-Cooked Lamb Shoulder with Fennel and Lemon
4.5 hours
A delicious slow-cooked lamb shoulder with fennel and lemon recipe.
Easy
Ingredients
1 boneless lamb shoulder (marinated in smoked paprika and dried oregano)
1 bulb of fennel (cut into wedges)
2 lemons (quartered)
1 tbs fennel seeds
5g fresh oregano
500ml stock
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.
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.
