Description
Ready to transform a lamb shoulder into the most tender, flavour-packed dinner ever? This slow-cooked chimichurri lamb shoulder is super easy and will have everyone drooling at the table. Let’s get cooking!
Instructions
- Start by popping your lamb into a baking dish. Pour over half of your chimichurri sauce and give that lamb a good massage—really rub it in! Next, pour the water around the lamb and cover the dish with a double layer of foil, sealing it tightly.
- Now, pop it in the oven at 160°C for 3 hours. You’ll know it’s working its magic in there when the smell starts filling the house! After 3 hours, take the foil off and crank up the heat to 220°C. Let it brown up for another 20 minutes.
- Once it’s golden and gorgeous, pull out the bones and shred that tender lamb with two forks. Serve with the remaining fresh chimichurri sauce for a burst of flavour with every bite!
- Prep Time: 30
- Cook Time: 3h 20m
- Category: Recipes
- Method: Roasting
- Cuisine: Australian