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Vince's slow cooked lamb shoulder

Method

  • Preheat oven to 75°C fan forced (95°C normal).
  • Lay the lamb, skin side down, on a workbench and sprinkle with seasonings. Then layer with the rocket, mushrooms and cheese. Carefully roll up the lamb (taking care that nothing falls out) and tie it up with kitchen string to form a neat parcel-shaped shoulder roast.
  • Drizzle the lamb all over with oil, season and place in a large, deep roasting tray. Then cook in the oven for 12 hours (overnight). When ready, set the lamb aside for about 15 mins, before slicing.
  • If you prefer, you can cook the lamb in a 125°C fan forced (145°C normal) oven for 6 hours.
  • Serve the sliced lamb with cooking juices spooned over the top and your favourite salad and/or vegies on the side.
  • Vince Gareffa – “Prince of Flesh”, Mondo di Carne, Perth

Ingredients

  • 1 x boneless lamb shoulder, trimmed ready for rolling (NOT shank)
  • sea salt & freshly ground pepper
  • 100 gm fresh rocket leaves
  • 100 gm sliced button mushrooms
  • 100 gm shaved pecorino or parmesan
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm