Canberra Market Roast Lamb with Tablelands Vegetables
A slow-roasted lamb shoulder with rosemary and garlic, cooked over potatoes, pumpkin and carrots bought from the weekend markets.
- Prep
- 20 min
- Cook
- 210 min
- Total
- 230 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •large roasting tray
- •foil
- •oven
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 34 g
- carbs
- 34 g
- protein
- 42 g
- calories
- 620
Instructions
- 1
Heat the oven to 160°C. Cut small slits all over the lamb and push in the garlic slices and small sprigs of rosemary.
- 2
Rub the lamb with olive oil, salt and pepper.
- 3
Sit the lamb in a large roasting tray, pour the water or stock into the base and cover tightly with foil.
- 4
Roast for 3 hours, until the meat pulls easily from the bone.
- 5
Remove the foil, tuck the potatoes, pumpkin and carrots around the lamb and turn them in the pan juices.
- 6
Raise the oven to 200°C and roast uncovered for a further 40–50 minutes, until the vegetables are browned and the lamb has a crisp surface.
- 7
Rest the lamb loosely covered for 20 minutes.
- 8
Pull the meat apart in large pieces and serve with the vegetables and pan juices.
Chef's tips
Cover tightly for the long stage. The steam is what makes the shoulder shreddable before it browns.
Ingredient substitutions
- Lamb shoulder → Lamb leg, reducing the covered roasting to 2 hours
- Pumpkin → Parsnip or swede in the colder months
Storage
Keeps 3 days in the fridge or 3 months frozen.
Reheating
Reheat covered at 160°C with a splash of stock.
Serving suggestions
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