RT – Gary Hartree Lamb Shoulder! (min. 2.25kg)
A Lamb Shoulder boned and rolled and stuffed with Rocket, Mushroom and Parmesan. Seasoned with Salt, Pepper and Extra Virgin Olive Oil.
Lamb, Rocket, Mushroom, Parmesan, Salt, Pepper, EVOO.
Place in a shallow roasting tray and cook 1 of 3 different ways:
First Way: 12 hours at 85C (put it in at midnight and take it out at midday the next day) Super Extra Delicious!
Second Way: 6 hours at 125C. Extra Delicious!
Third Way: 2.5 hours at 180C. Delicious!
Then serve with captured juices, salad and vegetables.