Slow Roasted Lamb

It’s hard to go past slow-roasted lamb, it’s melting tender and so versatile. It’s also a crowd favourite and a great option to serve to a gathering of family and friends.

This slow-roasted lamb takes a little bit of time and preparation, we firstly flavour the lamb with garlic, rosemary, anchovy and lemon then the oven will do the rest of the work, allowing you to spend the afternoon doing whatever you please. Add some potatoes to the roasting tray and you’ll be rewarded with the most delicious tasting potatoes. Enjoy your weekend 💚

You’ll need a good quality roasting dish for this recipe, try this one. We buy our lamb from the local butcher, if you’re in Yamba try Locke’s Butchery or Yamba Fair Butchery

Recipe serves 4-6, double the recipe to feed more or to have leftovers

1 lamb shoulder, bone-in
2 cloves garlic, peeled & thickly sliced
1 lemon, zest, and juice
1 sprig rosemary, leaves stripped from the stalk
3 anchovy fillets, chopped into thirds
4 potatoes, we use Dutch cream
Olive oil
Salt & pepper

Method:

1. Preheat oven to 200C
2. Wash and chop potatoes, toss in the roasting pan and coat generously with some olive oil, and season with salt & pepper.
3. Make some incisions in the lamb and stuff each incision with some garlic/rosemary/anchovy.
4. Sprinkle the lamb with lemon zest, salt, and pepper and massage it into the lamb. Squeeze the juice of the lemon over the lamb and add the squeezed lemon halves to the pan too (these will make the potatoes deliciously lemony 🍋).
5. Place in the oven and cook for 20 mins, then add 1 cup water and cover the pan tightly with foil. Reduce oven temperature to 140C and cook for 3.5 hours or until the meat falls off the bone. Check every so often that the pan still has liquid in it (top up with more water as required).
6. Remove lamb from the oven and allow to rest for 20 mins or so before transferring to a serving platter.
7. Serve with some crunchy bread and a crisp green salad.