Slow Roasted Lamb

A Tasty Kitchen

Savor the succulence of slow-roasted lamb.  Discover a tender and flavorful culinary experience with our mouthwatering recipe.

– Lamb oyster shoulder  – Pearl onions – Garlic – Fresh rosemary – Extra virgin olive oil – Salt and pepper – Beef stock – Balsamic vinegar

Ingredients:

Flour Bag

Cook the Lamb

Preheat oven to 220°C and layer onions, garlic, and rosemary in a roasting pan. Season lamb with salt, pepper, and olive oil, then place on top of onion mixture.

step 1:

step 1:

Artichoke
Radish
Persimmon
Persimmon

Pour in hot beef stock, cover, and reduce oven to 130°C. Slow cook for 4 hours.

step 2:

Artichoke
Radish

After 4 hours, remove the lid, add balsamic vinegar, increase heat, baste every 5 minutes for 30 minutes, then remove, skim excess oil, and let the lamb rest with the remaining liquid as sauce.

step 3:

Cut and boil potatoes, boil carrots, then mash potatoes with butter and salt, optionally sieving for smoother texture.

Prepeare your sides (optional)

step 4:

Arrange lamb with pearl onions, garlic, and baby carrots, serve with sides, spoon pan juices, garnish with rosemary, and enjoy!

step 5:

Arrange lamb with pearl onions, garlic, and baby carrots, serve with sides, spoon pan juices, garnish with rosemary, and enjoy!

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