Slow-Cooked Lamb Shoulder with Kumara

Name: Slow-Cooked Lamb Shoulder with Kumara
Cuisine: New Zealand
Ingredients: 1.8 kg Lamb shoulder (bone-in); 1.2 kg Kumara (cut into large chunks); 4 large Onions (quartered); 8 Garlic (whole cloves); few sprigs each Fresh rosemary & thyme; 3 tbsp Olive oil; 500 ml Beef stock; to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandlambslowCookedkumaracomfortFoodfamilyStylehighProteinheartHealthymealPreptraditionalbeginnerFriendly

Nutrition (per serving)

520Calories

42 gProtein

38 gCarbs

28 gFat

8 gSugar

900 mgSalt

Ingredients

1.8 kg Lamb shoulder (bone-in)
1.2 kg Kumara (cut into large chunks)
4 large Onions (quartered)
8 Garlic (whole cloves)
few sprigs each Fresh rosemary & thyme
3 tbsp Olive oil
500 ml Beef stock
to taste Salt & pepper

Method

Preheat oven 160°C. Rub lamb with oil, salt, pepper and herbs. Place in deep roasting pan with kumara, onions, garlic and stock. Cover tightly with foil.
Roast 4–5 hours until lamb is tender and falling apart. Remove foil last 30 min, increase heat to 200°C to crisp top if desired.
Rest lamb 15 min, shred or slice. Mix with roasted kumara and juices.
Serve with mint sauce or gravy – tender, flavourful NZ lamb dinner classic.