Slow-Cooked Lamb Shoulder with Kumara & Herb Crust

Name: Slow-Cooked Lamb Shoulder with Kumara & Herb Crust
Cuisine: New Zealand
Ingredients: 2 kg Lamb shoulder (bone-in); 1.2 kg Kumara (cut into large chunks); 4 sprigs each Fresh rosemary & thyme; 8 cloves Garlic (sliced); 4 tbsp Olive oil; 500 ml Beef stock; 2 tbsp Wholegrain mustard; 1/2 cup Panko breadcrumbs

A recipe from New Zealand.

🇳🇿 New ZealandlambslowCookedkumarahighProteingymFoodcomfortFoodfamilyStyleantiInflammatoryheartHealthymealPrep

Slow-Cooked Lamb Shoulder with Kumara & Herb Crust

Nutrition (per serving)

580Calories

48 gProtein

38 gCarbs

32 gFat

8 gSugar

1100 mgSalt

Ingredients

2 kg Lamb shoulder (bone-in)
1.2 kg Kumara (cut into large chunks)
4 sprigs each Fresh rosemary & thyme
8 cloves Garlic (sliced)
4 tbsp Olive oil
500 ml Beef stock
2 tbsp Wholegrain mustard
1/2 cup Panko breadcrumbs

Method

Preheat oven 160°C. Rub lamb with 2 tbsp oil, salt, pepper and half the herbs. Place in deep roasting pan with garlic and stock. Cover tightly with foil.
Roast 4–5 hours until lamb falls apart. Remove foil last 30 min. Increase heat to 200°C.
Mix remaining herbs, mustard, panko and 2 tbsp oil for crust. Spread over lamb, roast 15–20 min until golden.
Roast kumara separately with oil and seasoning 40 min. Serve lamb shredded with juices and kumara – tender, high-protein NZ lamb roast.