Slow-cooked shoulder of lamb with late summer vegetables

The best slow cooked lamb shoulder

6 - 8

Serves

30 mins

Prep Time

2 hrs 30 mins

Cook Time

Recipe author

Kathy Paterson

This delicious slow-cooked lamb requires some preparation up front, but the beauty of it is, once it's prepped you can sit back and relax as the oven does all the work.

Rate this recipe

High Protein

High Iron

Lamb,

Casserole/Slow,

Dinner,

Roasts

Ingredients

Lamb

1.8kg Quality Mark lamb shoulder

4 sprigs fresh rosemary

finely chopped

2 Tbsp fresh oregano leaves

3 Tbsp olive oil

_1/2 cup white wine

Late summer vegetables

3 Tbsp olive oil

1 eggplant

diced

1 red onion

finely sliced

2 garlic cloves

crushed

2 celery stalks

diced

1 red capsicum

diced

1 yellow capsicum

diced

_1/4 cup red wine vinegar

A pinch of white sugar

6 tomatoes

roughly chopped

1 Tbsp olives

1 Tbsp capers

a few sprigs of parsley

A few extra sprigs of oregano

Method

To Slow Cook Lamb

To Make Vegetables

To Serve

Preheat the oven to 160°C.

Lay lamb flesh-side-up on a chopping board.

Spread over the herbs and season with salt and freshly ground black pepper.

Drizzle over the olive oil.

Tie with kitchen string to secure.

Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar.

Pour 1/2 cup water around the lamb.

Cover dish with its lid or make a baking paper and foil lid.

Place in the oven and cook the lamb for 2 1/2 - 3 hours, or until the meat is very tender.

Remove lamb from the oven.

Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.

Nutrition Information per Serving (439g)

This recipe is a good source of iron and Vitamin C, together they enhance iron absorption from the whole meal. This nutritional analysis is based on 8 serves.

Energy

1771kJ (423 kcal)

Protein

40.0g

Total Fat

24.0g

Saturated Fat

5.9g

Carbs

7.4g

Dietary Fibre

4.0g