Neil Perry Lamb Shoulder


Neil Perry Lamb Shoulder



You will need:

Olive Oil, 1/4 Cup water, lemon wedges, freshly ground black pepper

  1. Remove lamb from the refrigerator 2 hours before cooking.

  2. Preheat oven to 130 degrees celcius

  3. Place lamb in a lidded roasting pan, cast iron pot, or ceramic dish.

  4. Drizzle lamb with a little olive oil. Pour water into pan

  5. Place lid over lamb, if lid is not a snug fit, use baking paper or foil to ensure moisture is contained, to prevent lamb drying out. Roast for 3 hours.

  6. Reduce oven temperature to 110 degrees Celsius and roast for a further 4 hours.

    When ready meat will be falling off the bone.

  7. Allow lamb to rest for 20 minutes then shred the meat from the bone.

    Place meat onto a platter or divide among plates. Serve with wedges of lemon and freshly ground black pepper.

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