Braised lamb shoulder

Allergen – dairy free and gluten free.
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Pulled braised lamb shoulder in a yellow bowl
g Best choice GF Gluten free DF Dairy free Main meal

This recipe was developed by chefs at Western District Health Service.

  1. Heat the oven to 150oc.
  2. H. at a pan or wide pot. Score the lamb all over.
  3. Seal the lamb in the pan until browned on each side.
  4. Deglaze the pan with a little bit of the stock and tip into a roasting dish.
  5. In the same pan, sauta off the vegetables. Line the bottom of the roasting dish with the onion, carrot and celery.
  6. Put the lamb on top and throw in the bay leaves and pepper corns, squeeze the thyme in your hand and throw into the dish, on and around the lamb.
  7. Cut slits in the lamb and push the garlic cloves into the slits.
  8. Pour the remaining stock and the crushed tomatoes into the dish and cover with grease proof paper and foil.
  9. Put in the oven for approx. 3-3 a hour or until meat easily pulls of the bone.
  10. Allow to rest for 30 minutes under the foil then pull the meat off the bone and chop up. Mix the meat with the reserved pan juices. Refrigerate if not using straight away.