Hayden Quinns Slow Cooked Lamb Shoulder Recipe

For melt-in-the-mouth meat, try this lamb shoulder recipe with garlic and red wine, inspired by Matt Morans version from his restaurant Chiswick.

The ingredient of Hayden Quinns Slow Cooked Lamb Shoulder Recipe

• 2kg lamb shoulder
• 500ml 2 cups red wine
• 500ml 2 cups chicken stock see notes
• 60ml 1 4 cup worcestershire sauce
• 1 head garlic halved
• 1 leek thinly sliced
• 2 x 400g cans peeled tomatoes
• 1 bunch of fresh parsley stalks roughly chopped
• 60ml 1 4 cup cobram estate extra virgin olive oil
• 3 sprigs thyme

The Instruction of hayden quinns slow cooked lamb shoulder recipe

• preheat the oven to 150c place your lamb shoulder in a large roasting dish pour the red wine stock and worcestershire sauce into the roasting dish being careful not to wet the fat of the lamb
• scatter the garlic leek tomato and parsley stalks around the lamb drizzle the olive oil over the lamb sprinkle over the thyme sprigs and season well with salt and pepper
• cover the lamb with baking paper and then tightly cover the roasting dish with foil roast in the oven for 3 hours
• remove the foil and baking paper turn up the oven to 200c crisp the skin for 30 minutes remove the dish from the oven and allow the lamb to rest for 15 20 minutes serve with your favourite sides see notes

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