Slow-roasted lamb shoulder
Four hours unattended in a low oven. Sharply different flavour profile from beef, useful for breaking up the monotony of strict carnivore weeks.
- Variant
- lion
- Prep
- 10 min
- Cook
- 240 min
- Serves
- 5
Ingredients
- 011 lamb shoulder, bone-in, 2-2.5 kg
- 02Salt, very generously
- 03Water for the pan
Method
Preheat the oven to 160C. Salt the lamb shoulder very heavily on all surfaces, including the fat cap. Massage the salt in so it adheres.
Place the shoulder fat-side-up in a heavy roasting pan. Add 200 ml water to the pan around the meat. Cover tightly with two layers of foil.
Roast for 3 hours covered. The water creates steam that keeps the meat tender during the long cook.
After 3 hours, remove the foil. Raise the oven to 200C. Continue roasting for 45-60 minutes uncovered, until the fat cap is deeply browned and the meat pulls apart easily.
Rest for 15 minutes before pulling apart. The bone should slide out cleanly. If it does not, the shoulder needs another 20 minutes covered.
Strain the pan juices and rendered lamb fat into a jar. The fat is excellent for cooking other meals through the week — a saved resource on the Lion Diet.