- 2 tablespoons duck fat, tallow, coconut oil or other good quality fat
- 2 brown onions, finely chopped
- 2 garlic cloves, minced
- 1½ teaspoons ground cumin
- 1 tin (400 g) whole peeled tomatoes
- 1 – 2 carrots, peeled and sliced
- 500 ml beef stock
- 1 x 2.3 kg lamb shoulder with bone
Heat a saucepan with the fat/oil over a medium-high heat. Add the onions and cook for 5 – 8 minutes until caramelised, stirring occasionally. Add the garlic and carrots and cook for a further 5 minutes until slightly softened and starting to colour. Add the stock and whole, peeled tomatoes, bring to the boil and remove from the heat. Season with sea salt and freshly cracked pepper.
Preheat the oven to 90°C.
Score the fat of the lamb shoulder using a sharp knife and evenly rub sea salt, freshly cracked pepper and cumin into the fat.
Place the lamb in a casserole dish, fat side up, then pour the tomato, carrot and onion sauce over the lamb. Cover the dish with a lid or tightly seal with at least two layers of foil, keeping sealed so no steam can escape. Slowly cook the lamb for 8 – 12 hours. To check if it’s ready, see if the meat pulls away easily from the bone. If there is any resistance, it needs to be cooked for a little longer. Serve with your favourite salad or side.