Slow Cooked Lamb Shoulder With Balsamic Garlic Rosemary Food

SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER

Steps:

• Preheat oven to 240°C/465°F (220°C fan forced).
• Rub the lamb with the olive oil, salt and pepper.
• Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
• Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
• Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
• Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
• Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
• Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
• Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
• Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
• Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

SLOW COOKED LAMB SHOULDER WITH BALSAMIC, GARLIC, & ROSEMARY

Steps:

• Place the lamb shoulder in a slow cooker. If your roast has a fat cap, make sure the fat cap is at the top, facing you, so all the juices melt and flow down through the meat as the lamb slowly cooks. Arrange the sliced onion around the lamb roast. Top with the garlic, rosemary, & bay leaf, seasoning with 1 ½ teaspoons kosher salt & ½ teaspoon ground black pepper. Pour the aged balsamic vinegar, beef stock, & pure maple syrup over top.
• Transfer the lamb to a cutting board or plate. Use 2 forks or a pair of tongs to shred the lamb into bite-sized pieces (as chunky or fine as you'd like). Set aside. Drain off excess fat from the juices in the slow cooker, as desired - I find this is most easily done by pouring the juices into a liquid measure & spooning off excess fat into a bowl or jar to discard later. Add the lamb, and the cooking juices, back into the slow cooker. Stir to combine. Turn the slow cooker on its high setting, with the cover removed. Let everything simmer and combine for 5-10 minutes, allowing the lamb to absorb some of the excess liquid.

BALSAMIC AND ROSEMARY LAMB CHOPS

Steps:

• Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
• Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.