Herb Crusted Lamb Shoulder
A classic roast lamb shoulder smothered in a herby rub, slow roasted until it's pull apart, melt in your mouth tender. We love the combo of sweet, tart apples with the rich fatty lamb in this dish!
- 1 Cannings grass fed and finished Bone-In Lamb Shoulder
- 4 Green apples
- 2 Brown onions
- A few whole garlic cloves
- Fresh rosemary (picked)
- Olive oil
- Salt 1 tsp
- Pepper 1 tsp
- Garlic powder 2 tsp
- Dried (or finely chopped fresh) rosemary 1 tsp
- Onion powder 1 tsp
- Oregano 1 tsp
- Preheat oven to 140C and line a baking tray with baking paper.
- Chop onions into chunks and arrange on the bottom of the baking tray with whole garlic cloves. Pour in a cup or so of water, this will stop the veg from burning in the oven - feel free to top up if needed during the cooking time if it looks like it's all evaporated. Pick a few rosemary leaves and sprinkle over the onions and garlic.
- Combine rub ingredients and rub all over the lamb. Place on top of the veg on the roasting tray, give everything a generous drizzle of olive oil, then slide the whole tray into the oven to roast for 6 hours.
- When you have about 2 hours left on the timer, core and cut your apples into quarters, then add them into the roasting tray.
- When the meat pulls away from the bone easily, the roast is ready to enjoy!