It takes 10 minutes to throw this lamb roast together. Then, pop it in the oven and forget about it until it's fall-off-the-bone tender.
- ½ cup brown sugar
- Pinch of Tasman sea salt
- ½ cup malt vinegar
- 1 kg lamb shoulder, semi-trimmed
- 2 cups chicken stock
- 5 garlic cloves
- 2 sprigs rosemary
- 2 sprigs thyme
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C.
In a small bowl, combine brown sugar, pinch of salt and malt vinegar. Rub over the lamb shoulder.
Add lamb to a roasting pan and pour chicken stock in the bottom of the pan. Place garlic, rosemary and thyme around the lamb. Cover with foil and place in the oven to cook for 3 ½ hours. Remove foil for the last 30 minutes.