Roast Lamb Shoulder with Rosemary

Name: Roast Lamb Shoulder with Rosemary
Ingredients: 3 Stalks Rosemary; 3 tbsp Salt Flakes; 3600g Lamb Shoulder

Preheat oven to 140°C.

Pull rosemary off the stalks and place it in a small bowl. Add extra virgin olive oil, salt, and verjuice to make a slurry.

Massage the rosemary slurry mix all over the lamb.

Place lamb in a large roasting bag and add any leftover herb mix.

Seal the bag, prick once or twice and place in a roasting dish.

Slow cook for 4 hours.

After this, remove from oven and increase oven temperature to 220°C.

Carefully pour pan juices into a jug and put them in the freezer to separate the fat.

Remove lamb from oven bag and deglaze with vino cotto or red wine vinegar.

Return to the oven and bake for another 15 mins to brown.

Remove from oven and allow to rest for a minimum of 30 minutes.

Take baking juices from the freezer and remove the fat from the top.

Add this to a frying pan. Bring to the boil, then simmer, to reduce down to a rich sauce.

Pour this over the roast to enhance the moisture.

Carefully pull the meat from the bone with the assistance of a knife if wishing to serve in pieces.

Serve with roasted vegetables.