Slow Roasted Lamb Shoulder with Celeriac Puree
Ingredients
Lamb shoulder (Suffolk, Flinders Is, Saltbush, Castricum or Junee) fat untrimmed
1-2 Garlic heads halved length ways
1 Carrot quartered
1 Celery Stick quartered
1 Brown onion quartered
Dry white wine wine (a good splash or more)
Chicken stock/glaze (good quality) or water (anything up to 1 cup of stock or 1/4 cup chicken glaze mixed with 1 cup of water)
Couple of sprigs of fresh rosemary and fresh thyme
Olive Oil
Salt & Pepper
Remove lamb shoulder from refrigerator and let it come to room temperature.
Preheat oven to 250 degrees.
Score lamb fat and rub with sea salt then, season with freshly ground white pepper and place in a roasting pan and drizzle with olive oil.
Roast lamb for 30 minutes.
Remove lamb from the oven. Reduce oven to 150 degrees. Arrange vegetables around meat, pour wine over lamb, add chicken stock or water to pan and scatter over thyme and rosemary. Cover tightly with foil and cook for 4 hours, basting with pan juices every hour.
Remove lamb from oven and reduce oven to 100 degrees. Remove foil from lamb and place lamb back in the oven and cook for another hour or so basting every 20 minutes. Lamb is ready when dark, gelatinous and falling off the bone.
Remove lamb from oven. Discard vegetables, pour pan juices into a small saucepan and simmer to reduce to make your jus. Excess fat can be skimmed from the surface. Cover lamb loosely with foil until ready to serve.
In winter slow roasted lamb is ideal for serving with celeriac or cauliflower puree (see other posts) and blanched vegetables served warm with melted butter or a drizzle of olive oil and a good pinch of sea salt flakes….that is if you can resist picking the lamb off the bone with your fingers!
Left over lamb can be left on the bone and gently reheated in the oven in a pan with jus, covered with foil.
Notes:
Pork Belly or pork shoulder can be substituted. You will need to ensure you get a good quality cut with a good amount of fat to ensure the meat doesn’t dry out or taste bland. I recommend VICS Meats Butcher at Broadmeadows.
I have successfully slow cooked 2 lamb shoulders covered with foil overnight for 8 hours on 100 degrees and kept them warm for a lazy Sunday lunch. The only thing is you’ll be waking up hungry all night to the smell of baking lamb!
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