Feed the family with our 3 hour lamb shoulder
Feed the family with this simple, slow cooked lamb recipe.
The versatility of this dish allows you to serve the lamb in lots of different ways. We've put the lamb in a wrap with salad but you could use it alongside cous cous, shredded as a pizza topping, there's so many options!
For even more deliciousness enjoy with our award winning High Country Pinot Gris or High Country Shiraz!
3 hour lamb shoulder
1 x lamb shoulder
1 x 750ml bottle Gapsted Red
4 x garlic cloves
1 tablespoon sumac
1 tablespoon dried rosemary
2 teaspoons cumin
Salt & pepper
- Pre heat oven to 220 degrees Celsius.
- Cut slits into the lamb & insert peeled garlic cloves. Rub all spices & salt & pepper all over lamb. Place into a deep oven tray. Pour in Gapsted Red. Cover firstly with a layer of baking paper & then a layer of foil.
- Cook in hot oven for 1 hour, then reduce heat to 160 degrees Celsius for a further 1.5 hours. Remove baking paper & foil, place back into oven for another 30 minutes to caramelise the skin & thicken the sauce. The lamb should fall easily off the bone. You may need to remove a layer of oil which has come out of the lamb before serving.
- Shred the lamb & use in wraps with fresh Spring salad.
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