Slow-Roasted Organic Lamb Shoulder With Garlic & Rosemary
"Rich in nourishing collagen and protein, this slow-roasted lamb is melt-in-the-mouth delicious. Garlic and rosemary introduce warming flavour and soothing anti-inflammatory support, while tender vegetables add natural sweetness and gentle fibre to feed the microbiome and support satiety and blood sugar balance. This restorative dish is one to return to time and again," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 800g organic, pasture-raised lamb shoulder (bone-in preferred)
- 4 garlic cloves, sliced
- 2 sprigs fresh rosemary
- 1 tbsp extra virgin olive oil
- Salt & freshly ground black pepper
- 1 onion, sliced
- 2 carrots, chopped
- 1 cup filtered water or homemade bone broth
Method
- Preheat oven to 140°C (285°F).
- Make small incisions in the lamb and insert garlic slices and rosemary sprigs.
- Rub lamb all over with olive oil, salt, and pepper.
- Place onion and carrots in the base of a roasting dish; set lamb on top.
- Pour filtered water or bone broth around the lamb (not over the top).
- Cover tightly with foil and slow roast for 3.5 to 4 hours until meat is tender and falling off the bone.
- Remove foil and roast uncovered for an additional 15–20 minutes to brown the top.
- Rest meat for 10 minutes before serving.
