Eastertime is a time for gathering and feasts and in many cultures, lamb will be on the menu, particularly here in Australia where the quality of lamb is just so good.
Slow roasting a whole leg or shoulder of lamb is a wonderful way to feed a crowd and the oven will do most of the work for you, reducing the meat to soft, pull-apart tenderness that is just so so delicious.
Here are three of my favourite ways to slow cook lamb including my family favourite Ratatouille Lamb using a boneless leg of lamb; a slow roasted shoulder with the mediterranean flavours of fennel and feta; and another that combines the slow Greek cooking method with an Aussie-inspired combination of beer, onions and rosemary! I usually cook that one in a smoker but it can also be slow roasted in the oven.
Add a crisp salad and maybe some roast potatoes and your family feast is sorted.
Enjoy!
Photography – Ratatouille Lamb by Joshua Lynott
Recipes and Styling by Naomi Crisante
