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  1. Home
  2. top 10 roast lamb recipe

Maple shoulder of lamb

Maple syrup, soy and mustard make a wonderful marinade for this slow-cooked shoulder of lamb. - by Chantal Walsh
  • 22 Sep 2015
Maple shoulder of lamb
Cook: 300 Minutes - easy - Serves 4 - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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Maple syrup, soy and mustard make a wonderful marinade for this slow-cooked shoulder of lamb.

Ingredients

1 cup pure maple syrup

1½ cup chicken stock

2 tbsp soy sauce (or gluten-free alternative)

1 tbsp Dijon mustard

1.4 kg shoulder of lamb

Sea-salt flakes and freshly ground black pepper, 
to season

Method

  1. Preheat oven to 150°C. Combine maple syrup, stock, soy and mustard in a large jug. Put lamb in a roasting pan. Pour over syrup mixture, then season. Roast for 1 hour.
  2. Baste with syrup mixture. Cover tightly with foil and roast for a further 3½-4 hours or until very tender. Transfer to 
a chopping board and cover 
to keep warm. Stand for 10 minutes. Shred meat. Serve with a carrot and parsnip mash and garlic mushrooms.
  • top 10 roast lamb recipe
  • slow cooked lamb
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