To me, a roast is synonymous with Sunday dinner and for me this entails crispy roast vegetables and gravy made from the juices of the roast meat. For a long time, a roast dinner was considered a luxury meal and even now it can be seen as being expensive, but if you make use of the leftovers in a clever way it can be a real money saver for the rest of the week.
I like to opt for cuts of meat that are both versatile for later uses, but also taste good.
Compared to a roast leg of lamb, lamb shoulder is a cheaper cut of meat that when slow cooked is melt in the mouth tasty. It can have a lot of fat pockets, but don’t let this put you off, as most of these melt out of the meat and it’s also essential for keeping the meat tender during the long roasting period.
- Lamb Shoulder – around 1.5 kg
- Handful of rosemary sprigs
- 8 garlic cloves
- Salt and pepper
Preheat the oven to 140°C
Place two-thirds of the rosemary sprigs in the bottom of a baking dish (there’s no need to pick the leaves, just throw them in whole), and scatter the garlic cloves on top. Place the lamb shoulder on top of the garlic and rosemary, then season generously with salt and cracked black pepper. Cover the dish tightly with a double-layer of aluminum foil, and bake for 4-6 hours, or until the lamb pulls apart easily with a fork, or the bone pulls out with little resistance. Remove the foil and increase the heat to 200°C, and roast for a further 20-30 minutes just to create a bit of a crust on the exterior.
Remove the lamb from the oven, and rest covered for at least 30 minutes.
Shredded lamb shoulder and coleslaw wrap
- 2 handfuls of leftover roast lamb shoulder, shredded
- mountain bread wraps
- 1 avocado
- 1 carrot
- ¼ red cabbage
- ½ red onion
- Handful flat leaf parsley
- ¼ fennel bulb
- 1 long red chilli, deseeded (optional)
- 2 tbsp olive, macadamia or avocado oil
- Salt and pepper
- 1 tbsp red wine vinegar, rice wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp mirin
Use a slicing attachment on a food processor, a mandolin or a knife to shred the cabbage, onion and fennel. Use a grater (or grating attachment of the food processor) for the carrot. Pile it all into a bowl. Finely chop the chilli and roughly chop the parsley and add these in.
Mix the dressing together and pour over the salad, and allow to pickle for a few minutes.
To assemble, place a handful of the dressed coleslaw, a few slices of avocado and a half handful of lamb on a wrap, roll up and dig in.