Slow Roasted and Braaied Lamb Shoulder
Double cooking a lamb shoulder solves many problems. When using this method the meat becomes fall off the bone tender and it is easy to pull apart for serving. The outside can be done to perfection on the braai without worrying about the inside.
YOU WILL NEED
- 2 – 2.5 kg lamb shoulder on the bone, with shank attached
- Ina Paarman’s Rosemary & Olive Seasoning
- Ina Paarman’s Sticky Plum & Soy Marinade & Baste
Adjust the oven rack, one shelf below the middle and preheat oven to 125°C.
Wet the meat with a little water and season the lamb all over with a generous amount of Rosemary & Olive Seasoning. Rub it in well.
Place the shoulder on a rack over a roasting pan.
Pour 2 cups (500 ml) of water in, on the side, to prevent the fat drippings from smoking.
Roast for 4 – 5 hours.
Remove from the oven and coat with Sticky Plum & Soy Marinade & Baste. Finish off on a very slow braai fire while basting regularly.
Cut the lemons in half, dip the cut sides into sugar and grill cut sides on the braai.