Slow-Cooked Lamb Shoulder with Kumara & Rosemary

Name: Slow-Cooked Lamb Shoulder with Kumara & Rosemary
Cuisine: New Zealand
Ingredients: 2–2.5 kg Lamb shoulder (bone-in); 1.5 kg Orange kumara (large chunks); 4 large Onions (quartered); 10 Garlic (whole cloves); 6–8 sprigs Fresh rosemary; 800 ml Low-sodium beef stock; 4 tbsp Olive oil; 2 tbsp Balsamic vinegar; to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandlambshoulderkumaraslowCookedhighProteincomfortFoodfamilyStylewinterclassicmealPrep

Slow-Cooked Lamb Shoulder with Kumara & Rosemary

Nutrition (per serving)

580Calories

52 gProtein

48 gCarbs

32 gFat

8 gSugar

850 mgSalt

Ingredients

2–2.5 kg Lamb shoulder (bone-in)
1.5 kg Orange kumara (large chunks)
4 large Onions (quartered)
10 Garlic (whole cloves)
6–8 sprigs Fresh rosemary
800 ml Low-sodium beef stock
4 tbsp Olive oil
2 tbsp Balsamic vinegar
to taste Salt & pepper

Method

Preheat oven 150°C. Rub lamb with 2 tbsp oil, salt, pepper and half the rosemary. Place in deep roasting pan with kumara, onions, garlic and remaining rosemary.
Mix stock and balsamic, pour around lamb. Cover tightly with foil.
Roast 5–6 hours until lamb falls apart. Remove foil last 30 min, increase to 200°C to crisp top if desired.
Rest lamb 15 min, shred or slice. Serve with roasted kumara and pan juices reduced to gravy – tender, aromatic NZ lamb shoulder roast.