I slow roast most pieces going in the oven. The result is tender, succulent, flavoursome and falling off the bone every time. Anything with a bone in it gets cooked low and slow and I especially love using shoulders as you get fantastic results. If you're gong to be home all day, try slow roasting a joint of meat for some hours - you can forget all about it til it's ready and it will so be worth it!
Turn oven on to 140 C
Scatter the garlic, lemon quarters, some of the rosemary and some of the oregano in a large baking pan.
Place shoulders on top of herbs and scatter the rest of the oregano and rosemary on top
Pour over the wine and the beef stock
Season with salt and pepper
Cover tightly with aluminium foil
Bake for 4 hours
Remove from oven, pour out all the liquid into a jug - discarding the fat that came from the lamb - and use this for fantastic gravy or reduce for making a jus
Turn the oven up to 180C and put the lamb back in uncovered for another hour
Serve with roast vegies or a salad
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Dried Greek Oregano comes in a large plastic bag and is found in good deli's. It still has the stalks intact and the flavour is fantastic.
You don't need to serve this with gravy because there is so much flavour in the meat. The juices that you collect can be frozen and used later for an amazing gravy.
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