Ingredients
For the lamb
- 1.3–1.5 kg lamb shoulder, bone-in
- 3 tbsp Golden Herd Organics Certified Organic Beef Tallow (softened)
- 6 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Sea salt
- Freshly cracked black pepper
For the roasting liquid
- 1 cup water or bone broth
- ½ cup red wine (optional)
- 1 tbsp apple cider vinegar
Method
1 Prepare the lamb
- Remove lamb from the fridge 30 minutes before cooking.
- Pat dry and season generously with sea salt and black pepper.
2 Sear the lamb
- Heat the Golden Herd Organics Beef Tallow in a large ovenproof pot.
- Sear the lamb on all sides until deeply golden. Remove and set aside.
3 Build the flavour
- In the same pot, add the garlic, rosemary, thyme and bay leaf. Sauté for 1–2 minutes.
4 Slow cook
- Return the lamb to the pot.
- Add water (or broth), red wine (if using) and apple cider vinegar.
- Cover with a lid and cook in a preheated oven at 150°C (130°C fan) for 4–5 hours, until the lamb is fall-apart tender.
5 Finish
- Remove the lamb and rest for 10 minutes.
- Shred with two forks, mix with the pan juices and serve.