“A moreish house made marinade of Italian balsamic vinegar, freshly chopped rosemary, fresh garlic and spices liberally slathered over a boneless, butterflied lamb shoulder”
Ingredients
Lamb (Min. 73%), Water, Acidity Regulators (326, 262, 331), Sugar, Mineral Salt (500), Salt, Antioxidant (316), Marinade (Min. 15%): Balsamic Vinegar (Min. 6%: Wine Vinegar, Concentrated Grape Must. Colour (150d), SULPHITES), Olive Oil, Sugar, Dehydrated Vegetables (Garlic & Onion), Fresh Rosemary, Black Pepper.
Cooking Instructions
SLOW COOK METHOD:
Remove lamb from refrigerator 30 mins prior to cooking.
Preheat oven to 110 degrees
Place Lamb and all marinade from packet into a lidded roasting pan or cast iron pan.
Pour 1/4 cup of water over the lamb
Place lid over lamb. If lid is not snug lid, use foil or baking paper to ensure moisture is maintained.
Roast for 5-6 hours, Meat should be tender and falling apart.
BBQ METHOD:
Preheat grill to high heat
Sear on either side till it gets some nice colouring
Turn off burners directly underneath meat leaving side burners on.
Close lid and reach a stable temperature of 150 degrees.
Cook for 45 minutes per kg turning once half way through cooking cycle.
Allow to rest, covered with foil for 10 minutes before carving.
Stockists:
CONTINENTAL KOSHER BUTCHERS
155 Glenferrie Road, Malvern, Victoria, 3144
KARELLA’S IGA ROSE BAY
1 - 5 Dover Road, Rose Bay, New South Wales, 2029