Italian Slow Baked Lamb Shoulder
I found this recipe in a cook book called Feasting by Karen Martini. I have modified the ingredients slightly but it is is a fabulous recipe that you can easily
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ftloe.com.au.
Ingredients
- 2 tablespoons Black Peppercorns
- 12 Sprigs Rosemary, Stripped & Leaves Chopped
- 6 tablespoons Fresh Oregano
- 4 tablespoons Sea Salt Flakes
- 16 Cloves Garlic, Crushed
- 200 milliliters Extra Virgin Olive Oil
- 2 1/2 kilograms Lamb Shoulder Meat, Cut into Large Chunks
- 125 milliliters White Wine Vinegar
- 200 milliliters Water
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