8 Hour Slow Cooked Lamb

I love lamb. Almost as much as I love coconut….It is not quite as versatile as my old mate coconut otherwise I would love it equally. Lambs are so cute AND so delicious! Plus they make great UGG boots! They are like the gift that keeps on giving. As much as it saddens me to eat such cute little critters, it does please me that they bring so much joy to the world & I only buy free range so I know they have had happy lives frolicking in fields with rainbows. I used a leg this time but I have done this with a shoulder before & it was amazing. As with all meat, source the best quality you can & try & find free-range pastured lamb. This ensures the optimal ratio of omega 3:6 in the meat and grassfed lambs can have up to 25% higher omega 3 (anti-inflammatory) than the conventionally raised lambs. Lamb is a great source of selenium, zinc, iron, B vitamins and protein. There is a great place called SIWA FRESH where you can order free-range organic lamb direct from the farm. Whole or half lamb works out so much cheaper! Get some friends or family together & grab it in bulk if you can!

1 leg/shoulder free-range lamb
1/2 cup olive oil
1 tbs sumac
1 tsp rock salt
1 tsp cracked pepper
Good handful fresh chopped rosemary
1/2 cup water

Take the lamb out of the fridge an hour before cooking. Preheat the oven to 130C. In a bowl, mix the oil, sumac, salt, pepper & rosemary and use this to massage all over the lamb. Pop the lamb into a baking tray, pour over any remaining oil mix, add the water to the bottom of the tray & cover completely with foil so that it is completely enclosed. Pop the lamb into the oven for 2 hrs. After 2 hrs, turn the heat down to 110C and let that baby go for another 5-6hrs. I always pull off the foil an hour before the end to allow the top to crisp up & give you the most delicious fat!

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