Golden Grove Global LLC, is the Exclusive Distributor for Tasman Sea Salt in the USA

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    • About Us
    • Shop
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    • Contact Us
    • WHOLESALE REGISTRATION
    • Documentation
  • Home
  • About Us
  • Shop
  • Recipes
  • Contact Us
  • WHOLESALE REGISTRATION
  • Documentation

SLOW COOKED LAMB SHOULDER WITH GARLIC, ROSEMARY AND TASMAN S

INGREDIENTS

Lamb Shoulder
Olive Oil
Sprigs fresh Rosemary and Thyme
Bulb of Garlic, broken into cloves and gently smashed
Tasman Sea Salt with Wakame Seaweed 

METHOD

Preheat the oven to 180°C

Place rosemary and smashed cloves onto the bottom of a large roasting pan


Pat the lamb shoulder dry and rub all over with olive oil and Tasman Sea Salt with Wakame Seaweed


Place the shoulder on top of the garlic and rosemary and tightly cover the pan with aluminium foil.


Place in the oven and cook for 2 hours 30 minutes until the lamb is meltingly tender, then remove the foil and roast for another 20 minutes to brown the skin.

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