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Maggie Beer

Lamb Shoulder Roast with Preserved Lemons

Step 1: Pre-heat oven to 130C.

Step 2: Remove the lamb from the fridge and place into a large bowl or tray. Set aside.

Step 3: Place the Verjuice, Extra Virgin Olive Oil & a pinch of sea salt & cracked pepper into a bowl and whisk together well.

Step 4: Remove the flesh from the Preserved Lemons, roughly chop up the rind and place into a mixing bowl with the Verjuice and rosemary. mix together well and adjust seasoning to taste. Careful not to over season with the salt as the Preserved Lemon is salty.

Step 5: Rub and massage this mixture all over the lamb, then place into the oven bag, then pop onto a baking tray.

Step 6: Place into the preheated oven and cook for 4 to 5 hours or until the lamb starts to fall off the bone. This timing well depend on your oven.

Step 7: Remove from the oven and allow to rest. As soon as you can handle the bag, siphon off the juices by cutting one corner of the bag and put into a jug and sit in the fridge to start to congeal the fat.

Step 8: Rest for 30 minutes with the lamb still surrounded by the bag.

Step 9: As soon as the fat begins to congeal in the jug in the fridge; take as much off as you can and then quickly heat the remaining juices to pour over the lamb when serving.

Step 10: Note If your oven bag happens to break, cover the baking tray with a double layer of foil and crimp around the edges and continue to bake, this will keep the moisture for the remaining cooking time.

Ingredients

  1. [unknown amount] 1.6kg lamb shoulder bone in
  2. 100g Preserved Lemons rind rinsed and dried
  3. 5 rosemary sprigs stripped and chopped
  4. to taste sea salt

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