Whole Slow Roasted Lamb Shoulder with Miso and Truffle
- 1 lamb shoulder (2.5kg)
- ½ cup dark miso
- 20 gms fresh truffle finely grated (can substitute with paste or truffle oil)
- 2 cloves garlic (peeled)
- 3 Tbs vegetable oil
- 1 Tbs salt
In a bowl mix together garlic, miso, truffle, vegetable oil and salt.
Take a heavy, deep roasting tin – large enough to comfortably fit the lamb shoulder. Rub the marinade all over the lamb shoulder. Cover with cling film and leave to marinate for 3 days.
Three days later – remove lamb from fridge and leave to come to room temperature. Preheat oven to 150°C. Remove the cling film from the lamb and add 300ml water to the roasting tin.
Cover the tin tightly with foil then place in the oven and roast for 2 hours. Turn the oven temperature down to 110°C and cook for 6 hours – checking every so often and adding water if the tin is dry. Remove the foil for the last ½ hour to form a crust on the lamb.
Serve the lamb centre of table with the pan juices. You need to skim off the fat from the pan juices and reduce to gravy consistency.