SLOW COOKED GREEK LAMB SHOULDER & TZATZIKI
Slow cooked Greek lamb shoulder captures the essence of comfort food. The process of slow cooking allows the lamb to become incredibly tender, falling apart with just a gentle touch. The infusion of robust flavours from ingredients like garlic, lemon, and herbs such as oregano creates a harmonious blend that is both aromatic and savoury.
Synonymous with greek cooking, the lamb shoulder is usually presented in the middle of the Christmas or Easter table as the main event, and you can tear it up with a couple forks there and then, or pre shred before hand like I have so everyone can jump in and grab.
Served with tzatziki is a must, especially you have time to hang the yoghurt as the lamb slowly cooks. Follow my cooking method below to get the perfect cook on your lamb every time and make sure you rest the meat and finish with lemon. My two non-negotiables.
SLOW COOKED GREEK LAMB SHOULDER & TZATZIKI
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SLOW COOKED GREEK LAMB SHOULDER & TZATZIKI 〰️
2kg lamb shoulder
4 cloves garlic (minced)
2 lemons zest
2 tbl sp dijon mustard
1 lemon juice
1 cup oregano leaves (finely chopped)
3 tbl sp dried oregano
Few cracks black pepper
1/2 cup olive oil
3 tbl sp sea salt flakes (less for refined salt)
1/2 cup white wine
1 brown onion (peeled & quartered)
5 bay leaves
Preheat oven 150 degrees fan forced.
In your baking tray add in garlic, lemon zest & juice, dijon, fresh oregano, dried oregano, black pepper, olive oil, and sea salt and bring together with your fingers until you have a bright green marinade.
Grab lamb and remove the excess fat with a sharp knife, you want a little bit left on, but not chunks of it. Spike the lamb with the knife all over making little dents for the marinade to sink into. Place your lamb shoulder and rub it in until its covered in the marinade. Add white wine, brown onion and bay leaves to the tray, cover in foil and place in oven.
Cook for 2 hours at 150 degrees.
Then cook for 3 and a half hours at 130 degrees.
Then remove foil and cook uncovered for 30 more minutes at 130 degrees ceclius.
Base your lamb shoulder each hour with the pan juices. Remove from oven when done and allow to rest for at least 30 minutes. Using a couple of forks tear the lamb into the tray juices to soak up or alternatively seperate if you want to keep the outside of the lamb a little more crisp.