Milk-fed Lamb Shoulder Recipe

Prep and marinate

Remove the lamb shoulder from the refrigerator 1 hour before cooking to bring it to near room temperature. Pat dry with paper towels. Make 6–8 small incisions in the meat with a sharp knife and insert thin slices of 6 garlic cloves and small sprigs of rosemary and thyme into the slits. Rub the lamb all over with 3 tbs olive oil, 2 tsp sea salt and 1 tsp freshly ground black pepper. Place the lamb in a deep roasting tray, pour 250 ml whole milk around (not over) the lamb so it sits in the milk up to about 1–2 cm — this helps tenderize and add sweetness during long slow roasting.

Slow roast

Preheat the oven to 140°C (275°F). Dot 30 g butter over the top of the lamb. Cover the roasting tray tightly with foil (or a lid) and place in the oven. Roast low and slow for 3 to 3.5 hours, or until the meat is very tender and a probe inserted into the thickest part meets little resistance (internal temperature around 95°C/203°F if using a thermometer for shreddable shoulder). Every hour, carefully baste the lamb with the cooking juices and milk in the tray to keep it moist.

Finish to caramelise

After the slow roast, increase the oven temperature to 220°C (430°F). Remove the foil and, if desired, baste the top with a little of the roasting juices and an extra knob of butter. Return the lamb to the oven for 15–20 minutes to develop a golden, caramelised exterior and crisp some edges. Let the lamb rest, loosely covered with foil, for 15 minutes before carving or shredding.

While the lamb rests, skim the fat from the roasting juices and reserve the remaining liquid. Strain if desired and reduce in a small saucepan over medium heat for 6–8 minutes to concentrate flavours; adjust seasoning with a pinch of salt and pepper. This reduced jus can be spooned over slices or shredded lamb.

Prepare shallots

Peel the 12 shallots, leaving them whole if small or halved lengthways if medium-large to ensure even cooking.

Caramelise

In a large frying pan over medium heat, melt 40 g butter. Add the shallots and cook, stirring occasionally, until they begin to soften, about 6–8 minutes. Sprinkle 1 tsp caster sugar over the shallots and continue to cook, turning every few minutes, until they take on an even deep golden colour (another 8–12 minutes).

Deglaze and finish

Add 1 tbs balsamic vinegar and 120 ml stock to the pan to deglaze, scraping up browned bits. Reduce the heat to medium-low and simmer gently until the liquid is mostly evaporated and the shallots are glossy and tender, about 6–8 minutes. Season with 0.5 tsp sea salt and 0.25 tsp black pepper. If you prefer a silkier finish, stir in a small knob of extra butter (optional). Keep warm until serving.

Prepare vegetables

Thinly slice 6 radishes and half a cucumber (lengthwise then thinly sliced or ribboned). Wash and spin dry 120 g mixed salad leaves. Roughly chop 15 g mixed fresh herbs (parsley and mint).

Make dressing

Whisk together 2 tbs extra virgin olive oil, 1 tbs lemon juice, 0.5 tsp honey, 0.25 tsp sea salt and 0.25 tsp black pepper in a small bowl until emulsified.

Toss the leaves, sliced radish, cucumber and chopped herbs with the dressing immediately before serving so the salad remains fresh and crisp. Adjust seasoning to taste. Finish with 1 tsp lemon zest if using.

Carve the rested lamb shoulder into thick slices or pull into large shreds. Arrange on a warmed serving platter. Spoon some of the reduced roasting jus over the lamb. Add the warm caramelised shallots alongside or scattered over the lamb. Place the dressed seasonal salad on the side or in a separate bowl.

Garnish with fresh mint leaves and serve immediately so the contrast of warm lamb and shallots with the cool, bright salad is preserved.