Ray's Recipes

Slow Cooked Roast Lamb

I love my lamb crispy, not dry, but moist and almost falling off the bone. We find that for this lamb recipe, shoulder is the best cut to use. The fat gets really crisp and gives a great taste to the dish. This is more Greek or Spanish style than an English roast, but it tastes marvellous.

I would recommend serving with some roast potatoes and a Greek salad.

NB: You could slice some potatoes and put them at the bottom of the roasting dish. Put the lamb on top and roast together. The lamb fat and all the amazing flavours ooze into the potatoes. This is the way it’s often served in Spain.

Serves approx 4

NB!! This dish needs to go into the oven in the morning for lunch or lunch for supper – it takes a long long time… but is worth it!

Ingredients

Method

How to do it

Place the shoulder of lamb in a roasting tray. Peel and chop slices of the garlic. Using a sharp, small knife, make small incisions into the lamb and insert the slices of garlic into both sides. Chop the rosemary and leave a few sprigs for the garnish. Rub/sprinkle the rosemary, salt and pepper into the lamb.

Place into the oven at about 120c. Every hour, turn the lamb over. You may need to lower the temperature of the oven, but after 5 or so hours, the lamb will be tender, fat-free and falling off the bone.