2kg: Serves 6-8 People

Organic, Saltbush Lamb, Local

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Bake at 160°C for about 2.5 to 3 hours or until the lamb is tender

Ingredients:

1 lamb shoulder, bone-in (about 4-5 pounds)
4-6 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
1 cup chicken or vegetable broth
Instructions:

Preheat your oven to 325°F (163°C).

Rub the lamb shoulder with olive oil, minced garlic, salt, and pepper.

In a large, ovenproof skillet or Dutch oven, sear the lamb on all sides until browned.

Remove the lamb and sauté the onion, carrots, and celery in the same skillet until they soften.

Return the lamb to the skillet, add broth, and cover.

Slow-cook in the preheated oven for 3-4 hours until the lamb is fork-tender.

Rest the lamb for 15-20 minutes before serving with the vegetables and pan juices.

This simplified recipe still results in delicious, tender slow-cooked lamb shoulder.