The lamb shoulder can be cooked in an oven bag overnight while everyone is sleeping. The oven will need little cleaning because of the oven bag and the lamb will have such a soft mouthfeel that it’s like butter and easier to digest.
Serves 6-8 with accompaniments
- 1.8kg lamb shoulder, bone in
- 60ml Extra Virgin Olive Oil
- 5 sprigs rosemary, stripped and chopped
- sea salt and freshly cracked pepper
- 1 large to extra large oven bag
Preheat oven to 110C.
Remove the lamb from the fridge and place into a large bowl or tray. Set aside to come to room temperature.
Rub the shoulder with olive oil, rosemary, sea salt and cracked pepper, then place into the oven bag, then pop on to a baking tray.
Place into the preheated oven and cook for 8 to 9 hours, depending on the breed of lamb and the oven, or until the lamb starts to come away from the bone.
Remove from the oven and allow to rest in the bag for 30 minutes. Drain juices off into a jug then skim off any fat. Carve lamb and place on to a serving platter. Serve with pureed spinach, creamy polenta and some of the juices.
Note: If your oven bag breaks, cover the baking tray with a double layer of foil and crimp around the edges to seal and continue to bake. This will keep in the moisture for the remaining cooking time.