Slow Roasted Lamb Shoulder


PREP TIME 10 minutes
COOK TIME 3 ½ - 4 hours


½ cup brown sugar
Pinch of Tasman sea salt
½ cup malt vinegar
1kg lamb shoulder, semi-trimmed
2 cups chicken stock
5 garlic cloves
2 sprigs rosemary
2 sprigs thyme


Step 1
In a small bowl combine brown sugar, pinch of salt and malt vinegar. Rub over the lamb shoulder.

Step 2
Add lamb to a roasting pan and pour chicken stock in the bottom of the pan. Place garlic, rosemary and thyme around the lamb.

Step 3
Cover with foil and place in the oven to cook for 3 ½ hours. Remove foil for the last 30 minutes.