slow roasted lamb shoulder with lemon potatoes.

A fall-apart, garlic and rosemary studded lamb shoulder slow roasted with zesty lemon potatoes. The ultimate Sunday roast.

Dietary: Gluten Free, Dairy Free
Cooking Time: 3 hours 20 minutes
Serves: 4

Lamb Ingredients:
1.8-2kg bone-in lamb shoulder
Drizzle of olive oil
Sea salt and cracked black pepper
1 head garlic, cloves peeled and halved
3 sprigs rosemary, broken into small sprigs
1 cup water

Lemon Potato Ingredients:
500-750g baby potatoes
2 tablespoons olive oil
2 large lemons, cut into wedges
Leftover rosemary, optional
Sea salt and cracked black pepper

To Serve:
Gravy of your choice
Vegetables of your choice

Method:
Preheat the oven to 200°C fan-forced.
Rub the lamb fat with olive oil, salt and pepper.
Cut small slits into the fat and push a garlic piece and rosemary sprig into each.
Place in a deep baking tray, pour the water into the base and cover with foil.
Reduce the oven to 180°C fan-forced and roast for 2 hours.
Toss the potatoes with oil, salt, pepper and the juice of 4 lemon wedges.
Add the potatoes to the tray and roast, still covered, for another hour.
Uncover and roast for 20-30 minutes more until the lamb is tender.
Rest under foil for 20 minutes, then slice and serve with the potatoes, gravy and vegetables.

Slow Roast Guide:
1-2kg lamb shoulder: 2.5-3 hours at 180°C fan-forced.
Over 2kg: 3-5 hours at 180°C fan-forced.

Storage:
Store leftover lamb and potatoes in the fridge for up to 3 days.

Tips:
Cover tightly with foil for the slow roast so the lamb stays moist.
Rest for 15 minutes before pulling apart.