4-hour slow-cooked garlicky lamb

4-hour slow-cooked garlicky lamb

OMG! I Can Eat That?
Mark Roper

So this is what our mums and grandmothers used to do on a Sunday. They got up at 7 am. Then they’d pop the roast in the oven, get everyone ready for church, come home and have tender, divine lamb you could carve with a fork, ready Freddy by noon. No frigging around. And none of that pink, firm lamb thanks. This is get-out-of-town bloody amazing lamb you simply bung in the oven and take out about 4 hours later. And don’t freak out about lamb shoulder. It ain’t pretty but it’s the best cut to use for slow-cooked lamb.


Quantity Ingredient
1kg shoulder of lamb
sea salt
olive oil, to drizzle
1 whole bulb garlic
2-3 sprigs rosemary
white wine
375ml chicken stock
1 iceberg lettuce, cut into 4 wedges
2 lemons, cut into wedges
freshly ground pepper


  1. Preheat the oven to 230°C. Score the skin of the shoulder about every 2.5 cm. Place the lamb in a large roasting pan. Sprinkle with sea salt and pepper and drizzle with olive oil.
  2. Cut the garlic bulb in half and place under the shoulder to prop it up. Cut the lemons in half and prop those under the lamb. This will act as a ‘rack’ and help the fat to render off the lamb. Pop the sprigs of rosemary on top of the lamb and cover tightly with foil. As soon as you put the lamb in the oven, turn the heat down to 160°C. Leave to roast slowly for 4 hours.
  3. After 4 hours, remove the foil from the lamb and turn the oven up to 220°C. Roast for a further 20 minutes to crisp up the top of the lamb. Take the lamb out of the oven. Remove from the pan, place on a board and cover with foil. Rest for 15 minutes.
  4. Pour out most of the oil and rosemary from the pan, remove the lemons and squeeze out the soft garlic cloves onto the tray. Add a splash of white wine and the chicken stock and stir well. Let the ‘gravy’ bubble well, but don’t let it evaporate too much. This should take about 5–6 minutes.
  5. Pull the lamb apart and place shredded bits and chunks on a nice big platter and drizzle with the ‘gravy’. Add the wedges of iceberg lettuce drizzled with olive oil, a squeeze of lemon juice and sea salt and pepper. Serve with roasted carrots with feta.
OMG I Can Eat That
low fat
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