A recipe from our chef mates Nathan and Eileen Booth at Burnt Ends Smoking Co. It's one of our favourite spots in Margaret River so we were thrilled when they agreed to create some homestyle recipes to go with our Marybrook Premium Produce lamb boxes.
Serves 4-6
Ingredients
2 kg bone in lamb shoulder
2 tbsp smoked paprika
1 tbsp cracked pepper
2 tbsp salt
50 ml olive oil
3 cloves garlic crushed
375 ml chicken stock
3 sprigs of rosemary
Method
Mix olive oil, salt, pepper, garlic and smoked paprika in a bowl. Coat lamb shoulder all over and allow to marinate for a minimum 2 hours.
Preheat oven 200 degrees. Place lamb skin side up in a deep baking dish. Roast lamb for one hour to get a good even colour.Remove
Reduce oven to 170 degrees. Add stock and rosemary to the lamb cover with baking paper and aluminium foil. Place back in the oven for another 3-4 hours until the meat is tender.
Remove from the oven and place lamb shoulder on a dish. Reserve lamb juices to put over lamb once served. Serve with roasted potatoes and other root vegetables.
Marybrook Premium Produce Lamb Boxes
Released monthly, Marybrook Premium Produce Lamb Boxes are filled with award winning, 100% grass fed, grain free lamb produced by Tony Passamai and Marissa Taylor in the Margaret River Region. Available as bulk 9-18 kg meat boxes with a selection of lamb cuts; sized for small and large households, they're easy to store in a standard freezer. Order online for Margaret River or Farmers Market pickup or home delivery on our Busselton, Bunbury, Mandurah, Peel and Perth route. Order early to avoid disappointment.
Marybrook Premium Produce was named National Gold Medallist and State Winner at the Delicious Produce Awards. Our meat is tender, full of flavour and raised with a focus on sustainability and wellbeing.
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