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Slow Roasted Lamb Shoulder

Lee-Ann
  • 275 minutes
  • Serves

INGREDIENTS

1 2/3 kg

Lamb shoulder

1

bunch Dutch/mini/baby carrots

3

Garlic cloves, large

2 tsp

Rosemary, fresh leaves

1 cup

Beef stock

1 1/2 tbsp

All purpose flour, plain

1/2 tsp

Rock salt

1

Salt

1 tsp

Olive oil

1/2 tsp

Cumin seeds