Slow-cooked lamb shoulder with baharat
Lamb shoulder is one of my favourite proteins for slow cooking. When slow-cooking shoulders of lamb at MoVida, we encase the shoulder in a heavy plastic bag and place them in a water bath and keep the water temperature at 85 degrees. We cook them for about seven hours and then let them cool in their own juices in the bag. This gentle way of cooking breaks down the connective tissues and gives you a very succulent and tender piece of meat. The method below will give you a very similar outcome.
Ingredients
4 cloves garlic, peeled and crushed
finely grated zest of 2 lemons
2 tbsp baharat spice mix
2 tbsp dried oregano
3 tbsp olive oil
1 tbsp salt
2.5 kg lamb shoulder, on the bone
Method
In a bowl, mix together the garlic, lemon zest, baharat spice, oregano, oil and salt.
Take a deep roasting tin large enough to snugly fit the lamb shoulder. Rub the marinade all over the lamb, cover with plastic wrap and leave to marinate for a few hours.
Preheat the oven to 150C. Remove the plastic from the lamb and add 300 millilitres of water to the roasting tin. Cover the meat with baking paper, cover the tin tightly with foil, then place in the oven and roast for three hours.
Turn the oven temperature down to 110C and cook for a further five to six hours, checking every so often and adding a little more water if the tin is dry.
Remove the foil for the last hour of roasting to crisp the skin.
The meat is ready when you can press it with a fork and it has no resistance, so it is falling off the bone. Place the joint on a serving platter and shred the meat from the bone at the table. The juices can be served with the meat, but skim off the fat first.
Serve with roast pumpkin and farro salad, lemon wedges and salt.
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