What better way to fill a small apartment with delicious aromas than with a lamb shoulder slowly roasting in the oven for 4 hours. I love the shoulder meat, I reckon is has been flavour and is more tender than leg meat. Nothing beats a low and slow cooking at about 150 °C for between 3 and 4 hours.

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What do you need for this dish?

• One lamb shoulder
• An onion sliced
• Three sticks of celery sliced
• One potato cut into small pieces
• One cup of stock
• A couple of bay leaves
• One microwave packet of corn, peas and carrot

How do you put it all together?

1. In a large casserole add the lamb, onion, celery, potato, bay leaves and stock
2. Cover with some baking paper to keep the lid from getting dirty
3. Put the lid on and then put into an oven at 150 °C for 4 hours

How do you prepare for the photograph?

1. Let the meat rest for 30 minutes
2. Remove the meat from the casserole
3. Dissect out the humerus and scapula
4. Aliquot some meat for lunches
5. Plate up the meat and vegetables
6. Shoot a photograph
7. Eat the meal
8. Wash the dishes
9. Write the recipe
10. Make a nice picture with Adobe Lightroom and Adobe Photoshop
11. Blog and vlog (verbs)

How did it taste?

Really really good. The meat was full of flavour and it was so tender. OMG, it was good.

I’m looking forward to eating leftover lamb for lunch while at work this week.

Final words

If you make this dish please let me know how it went. Please send me a photograph and make a comment below.

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Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

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