Preparation Time 15 minutes
Cooking Time 3 hours 30 minutes
1½ Jack Purcell lamb shoulder, bone in
2 tbsp olive oil
1 lemon juice, plus zest
2 tbsp warm honey
1 cup vegetable stock
Brioche buns, slaw and chipotle mayo, to serve
- Place lamb shoulder in a roasting tray, season, and cover with honey and lemon juice and zest, add a cup of stock. Cover tightly with foil and roast at 160ºC for 3 hours.
- Remove the foil, baste the lamb and turn the heat up to 190ºC degrees for 30 mins or until lamb is brown and crispy and falling off the bone.
- Serve shredded lamb in the middle of a table with brioche buns, slaw and chipotle mayo and let everyone make their own sandwiches.