Product: This lamb shoulder will be the juiciest, most incredible lamb roast you have ever had! Cooking a whole lamb shoulder is the perfect way to feed a crowd.
Plus, our recipe comes with 6 SIDES, it’s a win, win all around!
- Boneless lamb shoulder – 2kg - 2.2kg
- Ratte potatoes – 750g
- Cherry tomatoes – 500g
- White onions – 250g
- Garlic – 1 piece
- Carrots – 500g
- Fresh rosemary – 50g
Step 1: Take your lamb out of the fridge 30 minutes before cooking to allow it to reach room temperature & preheat the oven to 200°C.
Step 2: Wash all vegetables, dice half of the fresh rosemary, garlic, onions, carrots, and cut the potatoes in half.
Step 3: Rub the outside of the lamb with the olive oil, salt and the diced fresh rosemary.
Step 4: Seal the lamb. Place the lamb in a hot pan browning each side, once done place the lamb in a roasting tray.
Step 5: Add the vegetables, remaining fresh rosemary sprig to the roasting tray and coat lightly with olive oil.
Step 6: Place the roasting tray into the oven and roast uncovered at 200°C for 20 minutes.
Step 7: Reduce the heat down to 160°C and roast the lamb for a further 40-45 minutes, basting occasionally with the delicious stock from the pan.
Step 8: Let the lamb rest for 15 minutes before carving to serve.
Portion size: Good for 4-6 pax
Country of origin: Australia
Stuff to consider: Halal, organic