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Slow-cook your way to tender roast lamb

 

How to cook lamb shoulder in the oven

It’s one of the easiest ways to feed a crowd this winter. And surely one of the tastiest. We’ve combined two of our great loves korma curry and slow cooked lamb to create this crowd-pleasing dish.

Simply rub store-bought korma simmer sauce over a lamb shoulder (you can either opt for bone in for extra flavour or boned for ease of carving) and leave it in the fridge overnight to marinate. Of course if you’re short on time, don’t stress. We’ve made this with a short 1 hour marinating time and it still tasted wonderful, just not as intense.

Set and forget

Because a lamb shoulder needs a little more coaxing before it offers up meltingly tender meat, you need to get the lamb in the oven for a good 3 hours at a low heat. Add a little water to the roasting dish before you pop it in the oven to give it a bit of moisture. And because temperatures vary from oven to oven, if you see that the lamb is browning a little too much too fast, cover it with foil.

Right, now you can go about your afternoon while the oven, the lamb and the curry sauce work their magic.

But wait, there’s more

You don’t want to forget about the creamy curried lentils that help complete this dish. After 3 hours, take the lamb out of the oven and scatter around a chopped onion, some brown lentils and stock. Now cover the lot with baking paper and foil and back into the oven it goes for another hour. That’s all it takes for those hard lentils to transform into a creamy, tasty accompaniment to the lamb.

That’s it, enjoy 

Sounds easy right? Still not convinced? Watch the step-by-step video and you can’t go wrong. And click through to the recipe below.

 

*DISCLAIMER: Passage Foods is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Passage Foods and our own opinions. You can find out more about the full range of Passage Foods products, here.

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