“A house blend of Moroccan style spices including cinamon, ginger, cracked black pepper, and a touch of cayenne pepper are mixed with extra virigin olive oil to coat a boneless, butterflied, lamb shoulder”
INGREDIENTS
Lamb (min.75%) Water, Acidity Regulators (326, 262, 331), Sugar, Mineral Salt (500), Salt, Antioxidant (316). Marinade (Min. 12.5%): Olive Oil, Dehydrated Vegetable (Onion), Spices (Cinnamon, Ginger, Black and Cayenne 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