Recipe: Slow Roast Lamb with Garlic Butter



  1. Preheat the oven to 140°C (120°C fan) gas mark 1. Pat the lamb dry with kitchen paper, rub with salt and sprinkle with freshly ground black pepper. Put the meat into a deep baking tray, pour the white wine into the tray and cover tightly with foil. Roast for at least 5hr, until the meat, is soft and pulls apart easily.
  2. For the garlic butter, about 15min before you’re ready to serve the lamb, melt the butter in a pan over medium heat and then add the chopped garlic. Reduce the heat to a very low simmer and allow to infuse for 10min.
  3. Serve the lamb on a large board or serving dish, pulling it apart with two forks and dousing it in the garlic butter.

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