Slow cooked lamb shoulder

Slow cooked lamb shoulder

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Since I nailed this method, it has never failed me. It is my go to when I need to cook for group lunches or dinners because it is low maintenance and I can completely trust the process. You can season the lamb with whatever you want before you put it in the oven, the recipe below keeps it simple and still delicious. If it is a smaller piece of lamb just keep your eye on it at about 3 hours, if its feeling soft then pull it out then, take the foil off and turn up the oven.

Ingredients

1 lamb shoulder (approx. 2 kgs, bone in)

Olive oil

Salt & Pepper

Foil

Method

Heat the oven to 150ΒΊC

Drizzle olive oil into a baking tray

Place lamb into tray, drizzle with olive oil and season with salt & pepper

Cover tightly with foil

Place into oven

Leave in oven for 4 and 1/2 hours

Take the lamb out of the oven, turn the oven up to 200ΒΊC, take the foil off the lamb and put it back into the oven for 30 minutes more

Remove from oven, cover with foil again and rest for 10 minutes

Shred with tongs or forks..

Fresh Fig & Prosciutto Salad

Fresh Fig & Prosciutto Salad

This salad is a good one for when you are having a group over and need a few salads for the meal…it takes about 5 minutes to prepare and is pretty tasty and looks good on the table!

All you need is:
4 fresh figs – washed and quartered
2 balls of buffalo mozzarella OR a handful of bocconcini – torn into pieces
5 slices of prosciutto – torn into smaller strips
Rocket leaves
Caremalised balsamic vinegar

Assemble ingredients, drizzle with the vinegar…use your inner artist to create a masterpiece – done!

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Notes – buffalo mozzarella is available at good delis but is a much dearer option, bocconcini does the job.