Ingredients Quantity

• 1 onion sliced
• 5 cloves garlic crushed
• 30ml olive oil
• 1 square cut shoulder of lamb
• 2 grams quality sea salt
• 2 grams freshly ground black pepper
• 1 black lime crushed and ground to fine powder
• 2 tablespoons of Ras el Hanout spice mix

 Method 1 (requires combination oven or sous vide machine)

1. Set combination oven to steam cycle, fan to zero, and temperature to 64c and timer to 16 hours.
2. Place prepared onions into a suitably sized cryovac bag.
3. Combine olive oil and crushed garlic and rub into every surface for the lamb shoulder.
4. Place lamb shoulder into the cryovac bag on top of the bed of onions.
5. Seal at medium-high vacuum no air should be present in the bag.
6. Place in combination oven or sous vide machine cook at 64c for 16 hours.
7. Remove the lamb from the oven Reset the combination oven to 220c roast cycle, fan set to full, humidity set to zero.
8. Setup a chinois over a suitably sized pot, and strain off the liquid discarding the onions and removing excess fat.
9. Reduce liquid by 2/3rds remove surface fat and set aside.
10. Carefully remove the lamb shoulder from the bag place on a lined baking tray, remove and discard the onions.
11. Combine the salt, pepper, ground black lime, Ras el Hanout and rub into all surfaces of the cooked lamb shoulder.
12. Transfer the shoulder to a shallow baking tray and roast 15-20mins or until a crisp brown skin is achieved.
13. Remove from oven allow cooling slightly then carefully remove bones from the shoulder without breaking the meat up into small pieces.
14. Place in a suitable tray add the reduced stock and serve.

Method 2

1. Preheat oven to 150c Combine the garlic, olive oil, salt, pepper, black lime and Ras el Hanout and rub into all surfaces of the lamb shoulder.
2. Place onions into a baking tray place the lamb on top add a sheet of baking paper, seal tightly with foil.
3. Place in oven and cook for 4 hours or until the meat easily pulls away from the bone. Remove from oven.
4. Reset oven to 220c Setup a fine strainer over a suitably sized pot, and strain off the liquid discarding the onions and removing excess fat.
5. Reduce liquid by 2/3rds remove surface fat and set aside.
6. Transfer the shoulder to a shallow baking tray and roast 15minutes or until a crisp brown skin is achieved.