Lamb shoulder confit with rosemary, garlic and honey

Preparing the lamb shoulder

1. Preheat the oven to 160°C (fan oven if possible).
2. Place the lamb shoulder in a large ovenproof dish.
3. Using a knife, make several shallow cuts in the flesh, without reaching the bone.
4. Generously coat the entire shoulder with the icing, making sure to work the mixture well into the cuts.
5. Arrange the remaining rosemary sprigs around and under the meat.
6. Pour the water or broth into the bottom of the dish.

Slow cooking

1. Cover the dish tightly with aluminum foil.
2. Bake for 3 hours.
3. Every 45 minutes, baste the shoulder with the cooking juices to keep the meat nice and moist.
4. After 3 hours, remove the aluminum foil.
5. Increase the oven temperature to 200°C and continue cooking for 30 minutes to achieve a nice caramelization.
6. The meat is ready when it comes away from the bone very easily.
   

   See more on the next page

   Advertisement

   <
   ←Previous pageNext page→