THE BEST ROAST YOU’LL EVER HAVE
First time I’ve ever made roast, and I kid you not, best one I’ve ever had (sorry mum)!
Used Lamb shoulder for this, don’t be afraid to go all out and get a grass fed lamb shoulder from your local butcher
It’s worth it!
You get the best results when you go for quality, whether that’s quality reps in the gym or quality meat in the oven
1.6kg lamb shoulder
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 onion, quartered (no need to peel)
1 head garlic , cut in half horizontally
4 garlic cloves , cut into slivers
8 sprigs rosemary
1 cup (250ml) water
Preheat oven to 220°C fan forced
Rub the lamb with the olive oil, salt and pepper.
Use a sharp knife to make 12 cuts into the lamb, deep as you can without going all the way through
Stuff bits of rosemary and garlic into the holes
Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around
Cover with a double layer of foil. Place in the oven, and turn the oven down to 180°C
Roast for 3 hours then remove the foil and turn up the oven to 220°C and roast for another 30 minutes, until the skin is crisp
Remove lamb from the roasting tray and chuck it onto a chopping board and cover with foil then a couple of tea towels and let it rest for at least 30 minutes
Serve with roast potatoes, veggies and gravy 😋