Bay Meat Market

Karoo lamb shoulder—slow-roasted to tender perfection, with minimal seasoning to let the veld-fed flavour shine

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Slow-Roasted Karoo Lamb Shoulder

Karoo lamb shoulder—slow-roasted to tender perfection, with minimal seasoning to let the veld-fed flavour shine

Servings: 4 People

Equipment

1 Roasting tray or oven-safe dish (with a lid or foil)
1 Knife & chopping board
1 Mixing bowl or spoon for seasoning
1 Oven

Ingredients

1.5 kg bone‑in Karoo lamb shoulder
3-4 garlic cloves, crushed
2 tbsp olive oil
1 tbsp fresh rosemary or thyme (or 1 tsp dried)
Salt & freshly ground black pepper
250 ml water or lamb stock

Instructions

Preheat oven to 160 °C (320 °F).
Season the lamb: Mix olive oil, garlic, herbs, salt, and pepper, then rub all over the meat.
Roast with liquid: Place lamb in tray; pour water/stock around it; cover tightly with foil or lid.
Slow roast: Cook for 3½–4 hours, until the meat pulls apart with a fork.
Optional crisping: Remove cover and roast another 20–30 minutes to brown the exterior.
Rest & serve: Let rest under loosely tented foil for 15 minutes before slicing or shredding.

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