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A healthy take on Jamie Oliver’s famous lamb shoulder. Great with cauliflower mash & steamed greens.
- 2kg grass fed lamb shoulder
- 1 bulb garlic, halved crossways + few extra cloves , thinly sliced
- handful rosemary sprigs
- handful thyme sprigs
- ghee or coconut oil
- himalayan salt & ground pepper
- 1/2 tsp lemon zest
- 2 red onions, cut into wedges
- 2 small bulbs fennel, trimmed & quartered
- 3 carrots, roughly chopped
- 2 sticks celery, cut into pieces
- 1 large leek, trimmed, cut into 4cm pieces
- 2 tablespoons tamari
- Preheat oven to 180deg C (fan forced) or 200deg C
- Use sharp knife to make 2cm incisions over the lamb & insert sliced garlic, rosemary & half thyme. Coat lamb with little oil, salt, pepper & lemon zest & put into a roasting pan.
- Add garlic, onions, fennel, carrots, leek, celery & leek, then lay remaining thyme over the vegetables. Add little oil & season. Drizzle tamari over the meat.
- Cover the pan tightly with 2 layers foil and place in oven. Reduce temperature to 155 deg C (fan forced) or 175deg C & cook for 3 1/2 -4 hours, or until lamb is tender and falling off the bone.
- Gently break up the meat & pull out the bones then drizzle with extra tamari, if desired.
- Serve with the roasted garlic and vegetables, with extra steamed greens or a green salad.
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