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Slow-Cooked Shoulder of Lamb with Late Summer Vegetables

The Best Slow Cooked Lamb Shoulder Recipe

6

Serves

30 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

This delicious slow-cooked lamb requires some preparation up front, but the beauty of it is, once it's prepped you can sit back and relax as the oven does all the work.

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Lamb,

Casserole/Slow,

Dinner,

Roasts,

Ingredients

Lamb

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1.8kg Quality Mark lamb shoulder

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4 sprigs finely chopped fresh rosemary

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2 tbsp oregano

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3 tbsp olive oil

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1/2 cup white wine vinegar

Late summer vegetables

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3 tbsp olive oil

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1 diced eggplant

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1 finely sliced red onions

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2 crushed garlic cloves

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2 diced celery stalks

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1 red capsicum

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1 yellow capsicum

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1/4 cup red wine vinegar

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A pinch of white sugar

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6 roughly chopped tomatoes

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1 tbsp olives

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1 tbsp capers

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A few extra sprigs of oregano

Method

To Slow Cook Lamb

To Make Vegetables

To Serve

1

Preheat the oven to 160°C.

2

Lay lamb flesh-side-up on a chopping board.

3

Spread over the herbs and season with salt and freshly ground black pepper.

4

Drizzle over the olive oil.

5

Tie with kitchen string to secure.

6

Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar.

7

Pour 1/2 cup water around the lamb.

8

Cover dish with its lid or make a baking paper and foil lid.

9

Place in the oven and cook the lamb for 2 1/2 - 3 hours, or until the meat is very tender.

10

Remove lamb from the oven.

11

Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.

More info

Nutrition Information per Serving (591g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2963 (708)kJ

Protein

66g

Total Fat

42.4g

Saturated Fat

10.8g

Carbs

10.4g

Sugars

10.1g

Sodium

460mg

Iron*

4.7mg

* Percentage of recommended daily intake (Aust/NZ)

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