Save Recipe

gatsby-image

Rolled Lamb Shoulder

Slow-cooking the lamb makes it so tender and succulent.

Prep Time

30 mins

plus marinating

Cook Time

3 hours

Serves

6–8

Special Occasions

Ingredients

1 3/4 — 2kg boneless lamb shoulder

4 lemons, halved

rosemary

MARINADE

6 cloves garlic, crushed

1 lemon, finely grated zest of

1/4 cup lemon juice

2 tbsp red wine vinegar

2 tbsp soft brown sugar

1 tsp salt

freshly ground black pepper, to taste

Method

To make the Lamb Marinade, combine all ingredients in a dish that is large enough to hold the lamb. Add lamb and turn to coat. Cover and chill for at least 4 hours or up to 24 hours.

When ready to cook the lamb, preheat oven to 180°C fanbake and line a roasting dish with baking paper for easy clean-up.

Roll lamb and tie with string. Place in prepared roasting dish and surround with lemon halves and rosemary sprigs.

Cover tightly with tin foil and cook for 2½ hours. Remove foil and roast for a further 30 minutes until golden.

Cover cooked lamb loosely with baking paper and a clean teatowel and leave to rest for 10-15 minutes.

Carve thinly, garnish with lemon halves.

Serve this with Domino Potatoes

bg-image
bg-image
bg-image

Be in the know

Sign up for exclusive recipes, updates, and all things Langbein.