Large Slow Roasted Lamb Shoulder (1.4kg) with Celeriac Puree
An Aussie household favourite, this slow-roasted lamb shoulder with Celeriac Puree is perfect for those nights you want to impress your friends, without having to spend hours in the kitchen. Australian grass-fed lamb, meticulously slow-cooked for 12 hours with no added hormones. Serves 4-5 people. *Please note this lamb shoulder comes bone in.*
Ingredients
Lamb, Rosemary, Garlic, Himalayan salt, Black pepper, Celeriac, Brown onion, Organic chicken bone broth, Sea salt.
Preparation and storage notes
Preheat the oven to 220 C. Place lamb shoulder onto a baking tray or oven-proof pan. Make sure all of the lamb jelly and liquid go onto the tray. Cook for 45 minutes or until the lamb is golden brown and crispy on top.