Slow cooking makes this lamb dish meltingly tender. It will be incredibly tender and just break apart.
Preheat oven to 160°C.
Heat oil in a large frying pan and brown the lamb.
In a large baking dish place the onion halves cut side up. Halve and squeeze lemon juices over the top.
Add the squeezed skins to the pan too along with heads of garlic. Pour over the wine & water and combine everything with your hands to distribute the flavours.
Place lamb shoulders on top.
Sprinkle with salt & sugar & bake uncovered for 3 ½ hours, basting the lamb with the sauce every hour.
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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Haverick Meats has collaborated with Chef Sean Connolly to make the perfect and tender lamb shoulder.
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