I’m hosting Christmas in July this year, so naturally this had to be on the menu.

One of my favourite things about a slow roast is that once it’s in the oven, there’s very little left to do. It gives you plenty of time to set the table, prepare the sides, or simply enjoy a glass of wine with your guests while the house fills with the most incredible aroma.

For this recipe, I’m using the Planet Organic range of herbs and spices. They’re Australian Certified Organic, grown as nature intended, and bring so much pure, rich flavour to every dish.

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Organic Spiced Slow-Cooked Lamb Shoulder 

Total Time: 6hrs 15 minutes

Servings: 10 servings

A slow-cooked lamb shoulder rubbed with warming herbs and spices, roasted until meltingly tender and served with the rich pan jus.

Ingredients

• 1 × 2.5–3kg bone-in lamb shoulder

• 2 tsp Planet Organic Paprika

• 1 tsp Planet Organic Ground Cumin

• 2 tsp Planet Organic Rosemary

• 1 tsp Planet Organic Thyme

• 2 tsp Planet Organic Garlic Granules

• ¼ tsp Planet Organic Ceylon Cinnamon

• 2 tsp sea salt flakes

• ¼ tsp Planet Organic Black Peppercorns 

• 1 tbsp extra virgin olive oil

• 2-3 brown onions, quartered

• 1-2 whole garlic bulbs, halved horizontally

• 2 carrots, cut into large chunks

• 2 large celery stalks, cut into large pieces

• 1L beef stock

• 3-4 sprigs fresh rosemary

• Fresh parsley, chopped (to serve)

Method

1. Preheat the oven to 160°C fan-forced. 

2. Scatter the onions, carrots, celery, garlic and fresh rosemary over the base of a large Dutch oven or deep roasting dish.

3. In a small bowl, combine the Planet Organic Paprika, Ground Cumin, Rosemary, Thyme, Garlic Granules, Cinnamon, Black Pepper, sea salt and olive oil to form a paste.

4. Rub the spice paste all over the lamb shoulder, ensuring it is evenly coated.

5. Place the lamb on top of the vegetables and pour the beef stock around the sides of the lamb.

6. Cover tightly with a lid or a double layer of foil. Roast for 6+ hours, or until the lamb is fall-apart tender.

7. Slow cooker option: Place the vegetables and stock into a large slow cooker, top with the lamb and cook on Low for 10–12 hours (or overnight) until the meat easily pulls apart.

8. In the last 20-25 minutes, remove the lid, increase the oven temperature to 200°C fan-forced and roast until the lamb is beautifully caramelised.

9. Transfer the lamb to a serving platter and rest for 15 minutes.

10. Skim any excess fat from the cooking liquid and serve this alongside the lamb as it is, or for a thicker gravy, simmer on the stovetop for 5–10 minutes until reduced.

11. Spoon the jus (pan juices) over the lamb, scatter with fresh parsley and serve with Herby Potato Gratin, crusty bread and seasonal greens.

Watch this recipe in video form here.