Recipe: Patagonian Inspired Slow-Roasted Lamb Shoulder - White Wine, Garlic & Rosemary

Try Aby's tender, falling-apart lamb with sweet onions and aromatic herbs - Inspired by Argentina’s beautiful Patagonia. 

Serves

4–6 people

Patagonian Inspired Slow-Roasted Lamb Shoulder

Ingredients

• 1.8–2.2 kg lamb shoulder (4–5 lb), bone-in

• 3 large onions, Thickly sliced

• 6 cloves garlic, lightly crushed

• 2–3 sprigs fresh rosemary

• 250 ml dry white wine (1 cup)

• 120 ml water or light stock (½ cup)

• 2 tbsp olive oil

• 1½ tsp sea salt

• 1 tsp freshly ground black pepper

Method

1. Preheat oven to 160°C (320°F).

2. Scatter the sliced onions and garlic in the base of a roasting dish. Place the lamb on top.

3. Rub the lamb with olive oil, salt, and pepper. Tuck rosemary around and slightly under the meat.

4. Pour the wine and water/stock around (not over) the lamb.

5. Cover tightly with foil.

6. Roast for 3½–4 hours, until the meat is very tender and pulls apart easily with a fork.

7. For a golden finish, remove foil and roast uncovered for 20–30 minutes at 200°C (400°F).

Rest at least 20 minutes before serving.

Looking for a wine pairing? Bertie recommends a Patagonian Merlot. Nothing too heavy, but ideally with a slighly higher acidity to cut through the fattyness of the lamb.