Slow Cooked Lamb Shoulder


Serves: 6-8
Prep Time: 10 mins
Cooking Time: 4 hours

2.5kg lamb shoulder
Salt and pepper to taste
4 cloves garlic
20g fresh Italian Parsley
2 Tbs dried oregano
1 lemon, zested & Juiced
1/2 cup sweet chilli sauce
2 Tbs olive oil
1.5 cups lamb or chicken stock


Place lamb into an oven dish, season generously with salt and pepper.
Chop the garlic, parsley and lemon zest until fine.
Mix in the oregano, lemon juice, sweet chilli and olive oil.
Pour onto the lamb, then rub all over to coat well.
Pour stock into the oven dish, cover and roast in a preheated 160°c oven for 4 hours until the lamb is cooked though and tender.
The lamb will brown during cooking, but if you want a darker colour, remove the lid for the final 30 minutes of cooking.