Making the lamb a 'bed' of garlic and herbs on a roasting pan helps to prevent it from drying out, as well as infusing it with irresistible flavours.
- ¼ cup (45 g) brown sugar
- ¼ cup (60 ml) malt vinegar
- 1 bulb garlic, broken into cloves
- 1 bunch thyme
- 1 bunch oregano
- 2 sprigs rosemary
- 2 cups (500 ml) chicken stock
- 1 x 2 kg lamb shoulder, bone in and trimmed
- sea salt and cracked black pepper
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 (350°F).
- Place the sugar and vinegar in a medium jug and mix to combine. Set aside.
- Place the garlic, thyme, oregano and rosemary in the centre of a large roasting pan and add the stock.
- Place the lamb, skin-side down, on the garlic and herbs. Sprinkle with salt and pepper. Top with the vinegar mixture and rub to coat. Cover the pan tightly with aluminium foil and roast for 2 hours 30 minutes or until the lamb is tender.
- Turn the lamb over and roast, uncovered, for a further 30 minutes or until dark golden.
- Brush with the pan juices and shred the meat, discarding the bone, to serve.