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Rolled Lamb Shoulder
Slow-cooking the lamb makes it so tender and succulent.
Prep Time
30 mins
plus marinating
Cook Time
3 hours
Serves
6–8
Special Occasions
Ingredients
1 3/4 — 2kg boneless lamb shoulder
4 lemons, halved
rosemary
MARINADE
6 cloves garlic, crushed
1 lemon, finely grated zest of
1/4 cup lemon juice
2 tbsp red wine vinegar
2 tbsp soft brown sugar
1 tsp salt
freshly ground black pepper, to taste
Method
To make the Lamb Marinade, combine all ingredients in a dish that is large enough to hold the lamb. Add lamb and turn to coat. Cover and chill for at least 4 hours or up to 24 hours.
When ready to cook the lamb, preheat oven to 180°C fanbake and line a roasting dish with baking paper for easy clean-up.
Roll lamb and tie with string. Place in prepared roasting dish and surround with lemon halves and rosemary sprigs.
Cover tightly with tin foil and cook for 2½ hours. Remove foil and roast for a further 30 minutes until golden.
Cover cooked lamb loosely with baking paper and a clean teatowel and leave to rest for 10-15 minutes.
Carve thinly, garnish with lemon halves.
