Prep Time: 15 minutes
Cook Time: 3 hours
Serves: 4-6
Ingredients
- 1.8g lamb shoulder (bone in)
- 2 tbs Salt
- 8 springs rosemary
- 1 cup water
- 5 tbs Coast of Gold Shito Pepper Sauce
Directions
1. Preheat oven to 240°C (220°C fan).
2. Rub the lamb with Shito Pepper Sauce and salt.
3. Use a thin, sharp knife to make 12 deep incisions in the lamb (without piercing through the bottom of the lamb). Stuff bits of rosemary into the incisions.
4. Add the remaining rosemary in base of roasting pan and rest the lamb on top. Pour water around and cover with lid or double layer of foil. Place in oven, and turn down to 180°C (160°C fan).
5. Slow roast, covered with foil for 3 hours. Then brown it uncovered: Remove foil and check there’s still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C and roast for a further 20-30 mins, until the skin is browned and crisp.
6. Check if ready: You should be able to part the lamb with two forks. If not, cover and return to the oven for 10 mins.
7. Rest: Remove lamb from roasting pan and transfer to a plate. Cover loosely with foil and a couple of tea towels and let it rest for at least 20 mins.
8. Serve with gravy, roasted potatoes and vegetables of choice.
