Lunch meat for a week and a fabulous dinner of roast lamb shoulder
Slowly roasting meat results in fabulously tender and melt in your mouth happiness.
- Rolled lamb shoulder (no bones)
- One onion
- Black pepper corns
- Dried chillies
- Curry powder
- Dry the rolled lamb shoulder with paper towel
- Rub in the curry powder
- Slice the onion and place in the bottom of a casserole
- Put the lamb on top of the onion
- Add a handful of whole black pepper corns
- Add a few dried chillies
- Add a glass of water
- Cover with the lid
- Put into an oven at 150 °C for two and a half hours (150 minutes)
- Remove from the oven and add the vegetables to the liquid
- Put the lid on and put back into the oven for another 30 minutes
- Remove from the oven and allow to rest for 30 minutes
- Plate up
- Shoot the photograph (Nikon D810 and Tamron 90 mm MACRO at 1/25 seconds f/5 and ISO 64)
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog and hope people read the recipe
If you have any comments or questions please send me a comment in the space below.
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.