Eight-hour shoulder of lamb
Serves 6 – 8
Preparation time 5 minutes
Cooking time 8 hours
This meal is usually made with leg of lamb, but the shoulder has more flavour and is cheaper. After 8 hours the meat will drop off the bone. You will literally be able to eat it with a spoon. Using the following method the meat is cooked at a low temperature which prevents it from becoming tough and stringy.
- 3 sprigs of rosemary or thyme
- 1,5 – 2,5kg shoulder of lamb (or leg of lamb)
- 2 – 3 heads of garlic
- 1 cup white wine
- 2 cups chicken stock
- olive oil
- Preheat the oven to 110°C. Place the rosemary in a large cast iron pot with a tight-fitting lid. Put the meat on top of the rosemary with the fatty side facing up. Cut the garlic heads in half and place them around the shoulder. Pour over the wine and chicken stock, and sprinkle the meat with olive oil. Wrap the pot in two thick layers of foil and put the lid on. Put in the oven for 8 hours.
- If you are making a smaller shoulder, check after 6 hours. It’s ready when the meat comes away after poking it with a fork. When it is fully cooked, remove the pot from the oven, discard the foil and decant the juices into a bowl. The meat will retain its heat for up to 20 minutes, leaving you plenty of time to prepare the table. It is also fairly easy to reheat.
- Skim off the excess fat from the liquid and season to taste. Cook it until you have about a cup’s worth of gravy.
- Turn your oven to its highest temperature, ensuring the grill is set to maximum. Place the meat 20cm from the element with the fatty side facing up. Grill the shoulder for 10 to 15 minutes, or until the fat crackles.
- Tear the meat into strips using two forks (it should separate from the bone rather easily) and serve with the gravy