2kg lamb shoulder
½ cup (125ml) malted vinegar
½ cup (90gms) brown sugar
1 tbsp olive oil
sea salt and cracked black pepper
2 heads of garlic cloves, skin on
6 sprigs rosemary
1½ cups (375mls) chicken stock
Definitely this is a dish made for low and slow cooking. Although suitable for cooking in a slow cooker, I like doing it in the oven because it caramelises so beautifully and browns nicely too. It’s incredibly simple and so delicious. No need to brown the lamb beforehand this time.
I often use this recipe when we have people over for farm tours. If we're down the paddock with a fire I cook it at home and then pull the lamb apart before hand. I wrap it up really well in foil so it reheats easily on a hot plate or in the coals. We take the flatbread dough down the paddock with us and bake them fresh on the grill. All that is left is to throw in the lamb, top with the minted yogurt or your dressing of choice - tzatziki works wonders too! It's messy, simple, absolutely delicious and the perfect ”down the paddock” feast for a crowd.
Place the lamb, skin-side up, in heavy casserole dish with a lid. Tip the vinegar, brown sugar, garlic, rosemary sprigs and stock all together over the top. Add a good grind of salt and pepper pop on the lid and cook in the oven at low heat - 100°C for 10-12 hours. When it's done remove and pull apart with forks. Cover and rest before serving with warm flatbreads and a good drizzle of minted yogurt dressing.