Ingredients
1.6kg lamb shoulder bone in
100g Preserved Lemons rind rinsed and dried
5 rosemary sprigs stripped and chopped
20ml Verjuice
to taste sea salt
to taste freshly cracked black pepper
1 large oven bag
1.6kg lamb shoulder bone in
100g Preserved Lemons rind rinsed and dried
5 rosemary sprigs stripped and chopped
20ml Verjuice
to taste sea salt
to taste freshly cracked black pepper
1 large oven bag
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Methods
1
Pre-heat oven to 130C.
2
Remove the lamb from the fridge and place into a large bowl or tray. Set aside.
3
Place the Verjuice, Extra Virgin Olive Oil & a pinch of sea salt & cracked pepper into a bowl and whisk together well.
4
Remove the flesh from the Preserved Lemons, roughly chop up the rind and place into a mixing bowl with the Verjuice and rosemary. mix together well and adjust seasoning to taste. Careful not to over season with the salt as the Preserved Lemon is salty.
5
Rub and massage this mixture all over the lamb, then place into the oven bag, then pop onto a baking tray.
6
Place into the preheated oven and cook for 4 to 5 hours or until the lamb starts to fall off the bone. This timing well depend on your oven.
7
Remove from the oven and allow to rest. As soon as you can handle the bag, siphon off the juices by cutting one corner of the bag and put into a jug and sit in the fridge to start to congeal the fat.
8
Rest for 30 minutes with the lamb still surrounded by the bag.
9
As soon as the fat begins to congeal in the jug in the fridge; take as much off as you can and then quickly heat the remaining juices to pour over the lamb when serving.
10
Note If your oven bag happens to break, cover the baking tray with a double layer of foil and crimp around the edges and continue to bake, this will keep the moisture for the remaining cooking time.
1
Pre-heat oven to 130C.
2
Remove the lamb from the fridge and place into a large bowl or tray. Set aside.
3
Place the Verjuice, Extra Virgin Olive Oil & a pinch of sea salt & cracked pepper into a bowl and whisk together well.
4
Remove the flesh from the Preserved Lemons, roughly chop up the rind and place into a mixing bowl with the Verjuice and rosemary. mix together well and adjust seasoning to taste. Careful not to over season with the salt as the Preserved Lemon is salty.
5
Rub and massage this mixture all over the lamb, then place into the oven bag, then pop onto a baking tray.
6
Place into the preheated oven and cook for 4 to 5 hours or until the lamb starts to fall off the bone. This timing well depend on your oven.
7
Remove from the oven and allow to rest. As soon as you can handle the bag, siphon off the juices by cutting one corner of the bag and put into a jug and sit in the fridge to start to congeal the fat.
8
Rest for 30 minutes with the lamb still surrounded by the bag.
9
As soon as the fat begins to congeal in the jug in the fridge; take as much off as you can and then quickly heat the remaining juices to pour over the lamb when serving.
10
Note If your oven bag happens to break, cover the baking tray with a double layer of foil and crimp around the edges and continue to bake, this will keep the moisture for the remaining cooking time.
