Once you've mastered the art of slow cooking a shoulder to keep it moist and flavoursome you'll have a new go-to dish for every function or family meal.
1.5 - 2kg Lamb Shoulder Bone-In
2 Sprigs Rosemary
2 Sprigs Oregano (or 1 tsp dried)
1 Sprig Mint
100mL olive oil
500g Chat (Baby) Potatoes
1 Tbsp Salt
2 Tsp Cracked Pepper
Pre-heat your oven to 200 degrees
While heating, blitz your mint, cumin, oregano, rosemary and olive oil together in a food processor, blender or mortar and pestle. Season with salt and pepper.
Score the fat of your lamb shoulder and 2cm intervals about 1cm deep. Rub your herb mixture into the scores and all around the shoulder. Place the lamb shoulder in to the centre of a roasting tray and place your potatoes all around it.
Cook your shoulder for 45 minutes at 200 degrees, then reduce the heat to 160c and continue cooking for an extra 2 hours per kg. A large amount of oil and fat will excrete from your shoulder, using a large spoon baste the top of your shoulder and potatoes with this oil.
Once your lamb shoulder reaches an internal temperature of 110c, or you can slide a skewer, temperature probe or other sharp object through with absolutely no resistance - it is ready to pull! We recommend resting outside of the oven for 30 minutes, then sliding the bones out and pulling the meat with two forks. Reserve some juices from the bottom of the roasting tray to add to this mixture.
Serve with potatoes, a side salad and enjoy!
Alternatively, slice poatoes, cherry tomatoes, kalamata olives and add to greek wraps with greek yoghurt (or tzatziki).