This Slow Cooked Lamb Shoulder recipe is the perfect winter warmer. Sit around the hot fire on a cool day getting the coals just right to create a tender tasty meal in the camp oven.
- 1 lamb shoulder
- 1 tbsp salt
- 6 cloves garlic, crushed
- 1 tbsp butter
- 1/2 cauliflower, chopped
- 1/2 broccoli, chopped
- 2 brown onions, chopped
- 2 tbsp thyme, freshly chopped
- 1 cup white wine
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp pepper
- 1 tbsp cumin
- 220g Hokkien noodles
- 1 capsicum, sliced
- Break down the lamb shoulder into smaller portions. Place in 12” camp oven and cover with water. Add salt and two cloves of garlic. Bring to the boil over the fire and reduce to a simmer. Cook for an hour or until lamb starts to fall from the bone.
- Remove meat from stock and stand to partially cool. Remove meat from the bone and discard any fat. Pull lamb apart and roughly chop into bite size pieces. Allow stock to totally cool. When cooled, remove the fat that has settled on top of the stock.
- Lightly fry butter, remaining four cloves of garlic, cauliflower, broccoli, onion and thyme in a pan.
Place all ingredients from the pan into the camp oven, add white wine, three cups lamb stock, coriander, smoked paprika, pepper, cumin and lamb pieces.
- Slow cook for one hour, stirring occasionally. Remember to keep an eye on the coals as they lose heat and you will need to keep adding more hot coals to sustain an even temperature.
- Place noodles in a bowl of hot water and stand for two minutes. Remove from water and add to oven.
- Add capsicum and simmer for a further 15 minutes. Garnish with parsley and serve with a freshly baked camp oven loaf of bread.