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 leg, Celeriac, Brown onion, Rosemary, Garlic, Himalayan salt, Black pepper, Organic chicken bone broth.
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.