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Recipes

Slowly Roasted Lamb Shoulder

Slowly Roasted Lamb Shoulder

This recipe was inspired by a spit-roasted lamb we ate in Crete. It was cooked in the open air, very slowly, over a small fire. The smell of wild herbs that filled the air of the surrounding mountains was enough to flavor the meat.

Ingredients

Method

  1. 1

    Rub meat with salt and set aside in a cool place for 2 to 3 hours.

  2. 2

    Preheat oven to 275°F.

  3. 3


    Pour oil over lamb and rub herbs evenly before placing on a baking sheet.
    Roast for 4 hours, basting meat with its jus every hour.

  4. 4


    Remove from oven and let rest in a place that is draft-free for 30 minutes before serving.

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