1 shoulder Lamb weighing 2.5 kilos
1 Small bunch thyme, washed
8-10 whole medium sized onions, peeled
2 bulbs garlic, peeled
350-450 ml balsamic vinegar
2g-sea salt
150ml olive oil
1 large casserole pot to fit the shoulder lamb with lid
This dish takes between 6-7 hours to cook but it is one of those dishes that does not need much attention at all.
Remove the lamb out of the fridge a good hour or two until the meat is at room temperature.
Rub over a little olive oil and season with salt and pepper. Place a little olive oil into the bottom of the pan with the onions, then place the lamb on top and place into the oven at 180c for 15-20 minutes until the lamb and onions have coloured. Once coloured, reduce the temperature to 110c and cover with parchment paper with a tight fitting lid on top.
After 3 hours, remove the onions from the pan and place onto a separate tray. Add in the balsamic vinegar to the pan, remove the lid and continue to cook for a further 1 – 1.5 hours, basting the shoulder in the vinegar every 20 minutes.
Remove the pot from the oven, then add 8 sprigs of thyme along with the garlic, turn the oven down to 100-110c and cook for a further 5 hours with a lid on.
Remove the pan from the oven and place onto a low heat on the hob to reduce any excess liquid and continue to baste the lamb whilst it is reducing. Add the onions back to the pan for the last ten minutes to reheat and serve with mashed potato.
1 shoulder Lamb weighing 2.5 kilos
1 Small bunch thyme, washed
8-10 whole medium sized onions, peeled
2 bulbs garlic, peeled
350-450 ml balsamic vinegar
2g-sea salt
150ml olive oil
1 large casserole pot to fit the shoulder lamb with lid
This dish takes between 6-7 hours to cook but it is one of those dishes that does not need much attention at all.
Remove the lamb out of the fridge a good hour or two until the meat is at room temperature.
Rub over a little olive oil and season with salt and pepper. Place a little olive oil into the bottom of the pan with the onions, then place the lamb on top and place into the oven at 180c for 15-20 minutes until the lamb and onions have coloured. Once coloured, reduce the temperature to 110c and cover with parchment paper with a tight fitting lid on top.
After 3 hours, remove the onions from the pan and place onto a separate tray. Add in the balsamic vinegar to the pan, remove the lid and continue to cook for a further 1 – 1.5 hours, basting the shoulder in the vinegar every 20 minutes.
Remove the pot from the oven, then add 8 sprigs of thyme along with the garlic, turn the oven down to 100-110c and cook for a further 5 hours with a lid on.
Remove the pan from the oven and place onto a low heat on the hob to reduce any excess liquid and continue to baste the lamb whilst it is reducing. Add the onions back to the pan for the last ten minutes to reheat and serve with mashed potato.
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