I absolutely adore slow cooked meat like this, because it’s not only deliciously tender, juicy and falling apart, but because it also makes a great leftover lunch the next day, or even dinner the night after.
Having said that this is the first time I’ve cooked a whole lamb shoulder at home, and to get it right I enlisted the help of SBS Food, namely by starting off with Matthew Evans’s Greek-style lemon olive lamb shoulder recipe which I adapted slightly by adding a few sprigs of rosemary to the roasting pan. I also used a small container of wood-smoked olives that I acquired from Orange Grove markets on the weekend. The result was superb.
Considering that Mr Chipconnoisseur gets bored of eating the same things for days on end, inspired by tomorrow’s Cinco De Mayo celebrations, I decided to do something different with the leftover, tender threads of the roast lamb: GREEK TACOS! Everyone loves a good taco, and with a little drizzle of crumbed feta oil, chilli and a handful of fresh microherbs (or salad greens), they were as good, and as different as a freshly cooked meal would be. And to be honest, it’s a great way to serve the whole roast this way from the start.
Adapted from this recipe by Matthew Evans on SBS Food.