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

10m

Note: + 10 mins resting time

6h 5m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.