Description

Nigella’s Slow Cooked Lamb Shoulder is a low-and-slow cooking method that results in incredibly tender, succulent lamb. Cooked in the oven with aromatic herbs, garlic, and wine, the lamb is allowed to baste in its own juices, resulting in a dish that’s packed with flavor and beautifully moist. It’s a dish that requires little hands-on time, but the end result is nothing short of impressive.

Ingredients

Lamb shoulder (2 kg / 4.4 lbs): Bone-in, for maximum flavor and tenderness.
Garlic (6 cloves): Peeled and smashed, adding a robust, aromatic base.
Fresh rosemary (a few sprigs): Adds earthy and fragrant notes to the lamb.
Olive oil (2 tbsp): For browning and flavor.
White wine (200ml / 1 cup): Adds acidity and depth to the dish.
Chicken stock (500ml / 2 cups): Keep the lamb moist during cooking.
Lemon (1): For zest and a squeeze of juice, brightening the flavors.
Salt and pepper: To taste, for seasoning.

Instructions

1. Preheat the Oven:

Set the oven: Preheat your oven to 150°C (300°F) for a low, slow cook.

2. Prepare the Lamb:

Season the lamb: Rub the lamb shoulder with olive oil, salt, and pepper. Make small incisions in the meat and stuff each with a garlic clove and a sprig of rosemary.
Brown the lamb: Heat a large roasting pan over medium heat and brown the lamb on all sides until golden. This step adds flavor to the meat.

3. Add the Liquid:

Add wine and stock: Pour the white wine and chicken stock around the lamb in the roasting pan. This will keep the lamb moist as it cooks and form a delicious base for the sauce.

4. Slow Cook the Lamb:

Cover and cook: Cover the lamb tightly with aluminum foil and place it in the preheated oven. Cook for 4-5 hours, basting the lamb with its juices halfway through. The lamb is done when it easily pulled apart with a fork.

5. Serve:

Let the lamb rest: Remove the lamb from the oven and allow it to rest for 10-15 minutes before serving. Serve with the rich, flavorful juices spooned over the top.