Box 5: Italian overnight lamb shoulder
It doesn't get any easier than this slowly roasted lamb shoulder, cooked overnight, including the sauce to go with. All you need to do to bring this to the table is cook some rice, pasta or potatoes and given the sauces a quick blitz with a stick blender. This is a favourite that we make time and time again. It can be made one or two days before you need it and leftovers freeze exceptionally well.
1 Ethical Farmers lamb shoulder
5 cloves garlic
¼ bunch celery
2 medium carrots
4 red chillies
1 700g passata
1 cup filtered water
2 tbs tarragon (or your favourite herb like parsley, oregano or basil)
2 lemons for zesting
- Place lamb shoulder, passata, onion, garlic, chilli, carrot and celery into a baking tray, rinse the passata jar with 1 cup water and add, cover with lid or aluminium foil, then place into the oven at 110c overnight for 8-10hrs.
- In the morning remove the lamb from the tray and place into a dish and shred the meat off the bones.
- Place the vegetables and sauce from the tray into a blender or food processor and blend to a texture that you like. Season with salt pepper and pour over the shredded lamb mix (or keep the shredded lamb and sauce separate so you can control your sauce to lamb ratio to your liking).
- Serve over pasta, rice, steamed or roast vegetables. Garnish with fresh tarragon leaves and lemon zest.