Slow Roast Lamb Shoulder with Potatoes and Leeks Recipe
Lamb shoulder is amongst the most delicious lamb cuts and the slow cooking process renders the meat tender and juicy that it falls off the bone.
Preparation time: 20 minutes || Cooking time: 4 hours
- Leeks: 3
- Potatoes: 5
- Thyme springs: half a bunch
- Chicken stock: 900ml
- Lamb shoulder: 1 big piece
- Garlic: 1 clove
- Honey: 1 tablespoon
- Salt and pepper to taste
First, trim and slice the leeks, peel and slice the potatoes into wedges or chunks if you prefer and crush the garlic clove.
Preheat the oven to 200 degrees Celsius.
Place the leeks, potatoes and half of the thyme into a roasting tin with the chicken stock. Place a grill over the vegetables.
Now, season the lamb shoulder and place it on the grill rack and scatter the remaining thyme over the meat. Rub the garlic onto the skin and drizzle with honey over the top.
Roast for 30 minutes or until brown, then turn the temperature down to 130 degrees Celsius to roast for another 3 to 4 hours, until tender.