- ½ cup brown sugar
- Pinch of Tasman sea salt
- ½ cup malt vinegar
- 1 kg lamb shoulder, semi-trimmed
- 2 cups chicken stock
- 5 garlic cloves
- 2 sprigs rosemary
- 2 sprigs thyme
In a small bowl, combine brown sugar, pinch of salt and malt vinegar. Rub over the lamb shoulder.
Add lamb to a roasting pan and pour chicken stock in the bottom of the pan. Place garlic, rosemary and thyme around the lamb. Cover with foil and place in the oven to cook for 3 ½ hours. Remove foil for the last 30 minutes.
- SERVES: 6-8 (Go Get the neighbours) PREPARATION: 15MIN COOKING: 40MIN
Recipe thanks to www.sbs.com.au/food/recipes/slow-roasted-lamb-shoulder