Slow-roasted lamb shoulder with beer glaze
With a mouth-watering glaze, this slow-roasted lamb shoulder will melt in your mouth. Seasoned with herbs and garlic, it’s perfect for your next Sunday roast. Serve it with steamed snow peas and green beans.
8 with leftovers
Note: + 10 mins resting time
- 1.5kg Coles Australian Lamb Shoulder
- 1 garlic clove, thinly sliced into 8 pieces
- 8 small rosemary sprigs
- 1 brown onion, cut into wedges
- Thyme sprigs, to serve
- Oregano sprigs, to serve
- 1 1/2 cups (375ml) pale ale or beef stock
- 1 tbs brown sugar
Preheat oven to 150°C. Place lamb on a clean work surface. Use a small sharp knife to make 8 small slits, about 2cm deep, over the surface of lamb. Insert 1 slice of garlic and 1 rosemary sprig into each slit. Season well.
Place onion in the base of a large baking dish. Top with lamb. Sprinkle with thyme and oregano sprigs. Pour the beer or stock around the lamb. Sprinkle lamb with sugar. Cover tightly with foil.
Roast, basting occasionally, for 5 1/2 hours or until lamb is falling off the bone. Increase oven to 200°C. Uncover and roast for a further 30 mins or until the lamb caramelises. Set aside for 10 mins to rest before serving.
Transfer the lamb to a serving platter and cover with foil. Pour the pan juices into a saucepan. Place over high heat. Cook, stirring occasionally, for 5 mins or until sauce thickens. Drizzle over the lamb to serve.