Slow-Roasted Indian Lime Pickle Lamb Shoulder

6
Servings
30m
Prep Time
3m
Cook Time
33m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (497.8 g)
  • Calories 569.4
  • Total Fat - 19.2 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 234.7 mg
  • Sodium - 288.7 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 1.2 g
  • Sugars - 14.8 g
  • Protein - 74.3 g
  • Calcium - 72.7 mg
  • Iron - 7 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 200°C (400°F).

Step 2

Place the lime pickle, sugar, vinegar and coriander roots in a small food processor and process until fine.

Step 3

Place the lamb in a large deep-sided roasting pan and rub with the marinade and then add the garlic, water and ginger to the pan and sprinkle with salt and pepper and cover with aluminium foil and cook for 2 hours 30 minutes or until tender.

Step 4

Remove the foil, spoon over the cooking liquid and cook, uncovered, for a further 30 minutes or until dark golden brown.

Step 5

Let rest for 30 minutes loosely covered with foil and then cut and serve.

Tips & Variations


No special items needed.

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