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12 hour slow-roasted lamb shoulder

This glorious dish cooks itself and rewards you with melt-in-your mouth slow cooked lamb 12 hours later. It is such a beautiful recipe and an easy way to feed a crowd. You need to start this recipe the night before.

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12 hour slow-roasted lamb shoulder

I hope you are having a cracking week.

We’re all happy over here. I celebrated my birthday, a special day, with the family. And this month, we also celebrate 14 years of Relish Mama. I wrote a small post about these happy milestones over here and a share of my all-time favourite chocolate cake.

On the evening of my birthday, I cooked some lovely dishes to share with the family. I realise that this might be your birthday idea of hell & that is totally understandable. I felt very ‘topped up’, and it is often these days when I feel like creating & cooking for people I love.

I cooked a lamb shoulder slowly and gently all day. 12 hours, in fact, on 110o C whilst we got on & enjoyed our day. The meat was melt-in-your-mouth tender and could have been eaten with a spoon. I don’t eat much meat these days (by choice), but this was very absolutely divine.

I have shared the entire feast with our RM Cooking Club this month. The recipes will make for a fabulous relaxed gathering and especially for Easter this weekend. There are many vegetarian dishes included as well as this lamb for the meat-eaters amongst you. Come and join the club this month & enjoy all of the recipes. If you are just here for the lamb, no problem. It is a pleasure to share that recipe with you here below. It is such a gift of a meal. Both for the glorious hands-off cooking time and the reward you will reap at the end.

Before you begin, take note that I will be one of those annoying people who will suggest for this recipe that you ‘start this recipe the night before’ 🤣 but it is well worth the five minutes you will spend on that.

Nellie

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P.S – If you would love to learn more about our cooking club……please explore here RM Cooking Club.

P.P. S – If you would love to learn more about our food tours, please don’t hesitate to reach out to us via email or check out our tours page this way.

12-hour slow-roasted lamb shoulder

12 hour slow-roasted lamb shoulder

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Course: Dinner, Lunch

Cuisine: Middle Eastern

Prep Time: 15

Cook Time: 12

Marinating time: 8

Servings:

Calories: 103kcal

Author: Nellie Kerrison | Relish Mama

Cost: 40

Equipment

1 large baking tray
1 large frying pan
Tongs
Oven

Ingredients

1 x 2.5kg lamb shoulder on the bone
1 whole preserved lemon
3 tablespoons of sea salt
1 bunch of oregano
6 cloves of garlic peeled
3-4 tablespoons of olive oil
2 red onions sliced
250 ml white wine
150 ml red wine vinegar
3 lemons rolled and then cut in half
Freshly cracked black pepper

Instructions

Pat dry the lamb with paper towel and place it on a baking tray.
Remove the flesh from the skin of the preserved lemon. Rinse the skin and discard the flesh. Roughly chop the preserved lemon skin and place in a food processor with the sea salt, ½ of the bunch of oregano and garlic cloves. Blitz to form a paste. . Rub this mixture into the lamb, massaging well. Place the lamb in the fridge (not covered) overnight.
Take the lamb out of the fridge at least 1 hour before you start cooking so that it is as close to room temperature as possible.
Use a baking dish that will fit the lamb, and that has a lid. Place the sliced onions and the remaining half bunch of oregano on the base of this large roasting dish.
Preheat oven to 110°C.
Place a large frying pan (large enough to hold the lamb shoulder) on medium-high heat. Brown the meat on all sides; it will take about 10 minutes to get a good colour all over. Transfer the lamb to the baking dish & place it on top of the onions and oregano.
Place the frying pan back on the heat and select medium heat. Pour in the wine and let it bubble, and reduce for 2 minutes. Pour the warm wine over the lamb.
Pour the vinegar around the lamb and add the lemons. Sprinkle with freshly cracked black pepper and cover with a lid and bake on the middle shelf for 12 hours. Check every so often to ensure the onions are not burning, and baste the lamb.
When it is ready, the meat will be incredibly tender and falling off the bone.
Gently shred the meat into large pieces and use the roasting juices to moisten the meat.