SLOW-COOKED LAMB SHOULDER

Name: SLOW-COOKED LAMB SHOULDER
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: European
Ingredients: 2.6 kg lamb shoulder, trimmed of any thick fat; 2 tablespoons extra virgin olive oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 garlic bulb, skin on, halved horizontally; 1 large carrot, roughly chopped; 2 brown onions, skin on, cut into quarters; lemon, cut in half; 6 thyme sprigs; 2 cups (500 ml) chicken stock; 1 cup (250 ml) white wine

1 step

Prep:10minCook:6h

We love this served with roasted pumpkin on a platter of mixed salad leaves, topped with pomegranate tendrils, goat’s cheese, almonds, pepitas (pumpkin seeds), parsley and mint, and drizzled with balsamic dressing. Use the left-over lamb to make our fabulous Left-over Lamb and Bean Burritos

Updated at: Thu, 17 Aug 2023 13:21:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories813.2 kcal (41%)

Total Fat62.4 g (89%)

Carbs7.8 g (3%)

Sugars3.2 g (4%)

Protein47.1 g (94%)

Sodium549.9 mg (27%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2.6kglamb shoulder

trimmed of any thick fat

2 tablespoonsextra virgin olive oil

1 teaspoonsalt

1 teaspoonfreshly ground black pepper

1garlic bulb

skin on, halved horizontally

1carrot

large, roughly chopped

2brown onions

skin on, cut into quarters

lemon

cut in half

6thyme sprigs

500mlchicken stock

1 cupwhite wine

Instructions

Step 1

Preheat the oven to 130°C. Rub the lamb with the oil and season with the salt and pepper, rubbing it well into the skin. Brown the lamb shoulder in a large deep flameproof casserole dish or an ovenproof frying pan. Toss the garlic, onions, carrot, lemon halves and thyme sprigs into the frying pan. Pour in the chicken stock and white wine. The liquid should come one-third of the way up the side of the lamb, so add some water, if needed. Cover and bake for 6 hours or until the meat is falling off the bone. Halfway through the cooking time, check that there is enough liquid and add a splash of water if it’s drying out. Shred the lamb, discarding the bone. Drizzle with a little of the cooking juices to help keep the meat moist. Serve with your favourite vegetables.

View on The Feel-Good Family Food Plan: Everything you need to feed your family well, every day

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