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Pulled slow-roasted lamb shoulder in a cast-iron pan with rosemary and roast baby potatoes

Slow-Roast Lamb Shoulder

A Sunday-lunch shoulder you start in the morning and forget about. Slow-roasted at low heat until the meat falls off the bone, then glazed with a Portuguese Flame Grill + Grill Basting reduction for a sticky, smoky crust. Serve with roast vegetables and crusty bread to mop up the juices.

Time
300 min
Serves
6
Heat
Mild
Level
Easy

Ingredients

  • 1.8-2 kg lamb shoulder, bone in
  • 4 tbsp Minnies Grill Basting
  • 3 tbsp Minnies Portuguese Flame Grill Sauce
  • 6 cloves garlic, smashed
  • 3 sprigs rosemary
  • 1 lemon, halved
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 cup water (for the pan)

Method

  1. Heat oven to 150°C. Pat the lamb dry and rub all over with olive oil, salt, and pepper. Scatter garlic cloves, rosemary, and lemon halves around the meat in a deep roasting tin. Pour the water into the bottom of the tin.
  2. Cover the tin tightly with two layers of foil (steam-locks the moisture in). Roast for 4 hours undisturbed.
  3. Remove foil. The meat should be pulling apart at the bone. Whisk Grill Basting and Portuguese Flame Grill together in a bowl and brush half over the lamb.
  4. Crank the oven up to 200°C. Return the lamb uncovered for 25-30 minutes, brushing with the remaining glaze every 10 minutes, until the surface is glossy and dark mahogany.
  5. Rest the lamb 15 minutes loosely tented in foil before pulling it apart with two forks.
  6. Spoon the rendered pan juices over the pulled meat to serve.

Made with

  • FSSC 22000 Certified Annually audited food safety
  • Proudly South African Made in Durban since 1993
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