Slow Roasted Mirrool Creek Lamb Shoulder From The Hayes Family Farm

by Ian Oakes




You'll need

  • 1 whole Mirrool Creek lamb shoulder (approx. 1.5-2kg)
  • 1 brown onion sliced
  • 1 bulb garlic, cut in half crossways
  • ½ bunch rosemary
  • ½ bunch thyme
  • Salt + pepper
  • Olive oil
  • 500mL lamb or chicken stock

Here's how

  1. Place all ingredients except chicken stock into a suitable size baking tray. Rubbing all the flavours into the lamb. Allow to marinate for at least 2 hours. or overnight if possible.
  2. Gently pour in stock to the base of the tray. Cover a layer of baking paper and then aluminium foil.
  3. Bake at 150 degrees for 3-4 hours depending on the size, the bone should just start to release when twisted.
  4. Allow to rest and cool in the stock covered. Skim the fat off the top of the stock.
  5. 20 minutes before serving, remove the cover and put into a 220 degree oven and roast until golden brown, basting with the cooking liquor every 5 minutes.
  6. Serve in the same tray or remove onto a serving plate and pour over remaining cooking liquor.

About the Author

Ian Oakes

Ian Oakes was born and raised in Sydney and with it came his enthusiasm for fresh, quality food that reflects the Australian way of life. Ian is passionate about using seasonal, locally sourced produce to create innovative dishes and memorable flavours. Ian consulted across a selection of Sydney... Read Full Bio

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