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Salt the lamb, place in a snug roasting dish and roast uncovered at 230°C for 20 minutes.

Deeply browned lamb shoulder cooked until it pulls apart under a spoon, with its own roasting juices reduced into a proper jus.

No herb crust is needed when lamb, salt, broth and time are doing their jobs.
Tick each step as you go. Built-in timers keep the important moments close.
Salt the lamb, place in a snug roasting dish and roast uncovered at 230°C for 20 minutes.
Pour broth around the lamb, cover tightly and roast at 155°C for 3 hours 20 minutes.
Uncover and roast at 220°C for 20 to 30 minutes until deeply browned and spoon-tender.
Rest lamb for 20 minutes. Skim and reduce the tray liquid until glossy, whisk in butter if using and spoon over torn lamb.
Energy2,760 kJ
Protein61 g
Carbohydrate0 g
Fibre0 g
Fat45 g
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