Slow cooked Shoulder of Lamb - Yummy 

Easter Sunday is nearly upon us and what better way to celebrate than slow cooking a shoulder of lamb for the family.

Ingredients:

•  125ml Malt Vinegar
• 90g Brown Sugar 
• 1 Tbsp Olive Oil 
• Sea Salt and Cracked Black Pepper
• 2Kg Lamb Shoulder, bone in 
• 18 Single clove Garlic, unpeeled 
• 6 Sprigs Rosemary 
• 375ML Chicken Stock

Method:

1. Preheat oven to 180°C (350°F). Place the vinegar, 45g sugar, oil, salt and pepper in a large bowl and stir to combine. Add the lamb and set aside to marinate for 20 minutes. 
2. Place the lamb, skin-side up, in a large baking dish. Add the garlic, rosemary sprigs, marinade and stock. Sprinkle the lamb with the remaining sugar, cover with aluminium foil and roast for 2 hours and 30 minutes. Remove the foil and roast for a further 30 minutes or until the lamb is cooked to your liking. 
3. Serve with the garlic. Serves 4–6.

Tip: Single-clove garlic is a type of ‘elephant’ garlic. As its name suggests, it has one large clove, rather than a head of garlic that’s made up of a cluster of smaller cloves. Single-clove garlic looks similar to a small onion and is easy to peel. Find it at some supermarkets and grocery stores.