easyTime:2 hours +Serves:6-8
A classic but simple Provencal herb mix (this recipe makes extra) elevates your Sunday roast lamb.
In recent years,shoulder has overtaken leg as Australia’s most popular lamb roast – and it’s easy to see why. It’s slightly smaller (and therefore slightly more affordable) and it’s also very forgiving.You can cook it any way from medium-rare to falling-off-the-bone with excellent results.
My preference with lamb shoulder is to cook it until it’s falling off the bone when it has one,but if I’m using a boneless lamb shoulder I like it medium-rare.