Prep time – 10 mins
Cooking time – 4 hours
Feeds – 6-8 people
You will need:
1 x 2.5kg Bone In Lamb Forequarter Shoulder
1 x Sachet Wild Fennel Lamb Rub
1/2 Cup Water
300gm Tin finely chopped Tomatoes
a few Semi-dried Tomatoes
Fresh Oregano or Thyme
Pre heat your oven to 140 •c fan forced . At this time you can turn your attention to the lamb shoulder . Using the wild fennel rub mix with some extra virgin olive oil and coat the fat coverage all over .
Place into a oven dish with 1/2 cup of water a tin of finely chopped tomatoes , scatter a few sun dried tomatoes under the meat & scatter some twigs of oregano around the roasting joint .
Cover in foil and place into the preheated oven and let cook for 4 hours at your 140•c
Serving suggestions – nicely paired with roasted carrot and parsnip
Wine pairing choice – Petane Station Syrah .