3-hour slow roasted lamb shoulder

Directions

1. Line the centre of the FURNACE™ grilling area with a double layer of aluminium foil – large enough to match the size of the roasting tray you will use. Place a metal roasting rack on top of the foil. Ignite the FURNACE™ as per instructions and preheat to 170ᵒC (338°F).

2. Spread the onions, garlic and rosemary out on a roasting tray. At the same time, combine the vinegar and sugar in a bowl. Season with salt and freshly ground black pepper.

3. Place the lamb shoulder onto the vegetables in the roasting tray and pour the vinegar mixture over the lamb. Pour 250g (8.82 oz) of beef stock onto the vegetables around the lamb (and not on the lamb). Cover the tray loosely with foil and place onto the rack of the FURNACE™. Close the hood and cook for 90 minutes at 170°C (338°F), pouring in a little beef stock every now and then. It is important that the stock does not completely evaporate.

4. After 90 minutes, remove the foil covering and continue to cook for an additional 90 minutes, basting several times with the liquid. You can test the tenderness of the lamb using a metal skewer. Remove the lamb and set aside, covered well with a sheet of foil. Allow to rest for 30 minutes.
5. Strain the pan juices into a pan and bring to the boil, skimming away any fat that rises to the surface. Reduce to a glossy glaze and adjust the seasoning with salt and pepper as needed.
6. Slice the lamb and serve with the gravy.