If you haven’t already, check out my post on Roasting Vegetables for a Sunday Cook up, where you will get ‘insider’ tips on how to be a batch cooking god.

If you are a meat-eater, then this post is definitely for you.

Slow roasted meat, is by far the easiest way to prepare meals that you can create several servings of. I prefer using a shoulder of lamb, as it’s more tender, but a leg of lamb will do too. Just make sure, the meat you buy has some fat in it, which will help keep it tender. Meat that is too lean will end up dry (gag).

How To’s

Prep the meat in the morning, place it in the oven and slow roast it over a few hours, usually 4 to 6 hours, depending on your oven.

My Favourite Slow Roasted Lamb

  • Oven at about 160 degrees C
  • 1kg shoulder of lamb or leg of lamb
  • Combine 2 bulbs of crushed garlic, 2 tbsp butter, juice of one lemon, 1 tbsp of dried oregano and salt. Using your hands, massage into the meat
  • Place prepared meat into a casserole dish (throw in the left-over lemon peels), with about 2 litres of water or stock (I sometimes add a glass of red or white wine), cover with a lid. You will need to check and baste the meat every hour. Slow cook for about 4 hours, or until meat falls apart
  • When ready, shred the meat and divide the lamb into about ½ a cup portions and place into glass jars. Put aside 2 portions for your lunch, for during the week and freeze the rest (don’t forget to clearly mark the jars with date and what is inside, otherwise you won’t have a clue what it is, trust me!)

OR

Slow Roasted Beef

  • Oven at about 160 degrees C
  • 1kg beef brisket
  • Combine 2 bulbs of crushed garlic, 2 tbsp butter, 2 – 3 tbsp of tomato paste. Using your hands, massage into the meat
  • Place prepared meat into a casserole dish, with about 2 litres of water or stock (I sometimes add a glass of red or white wine), cover with a lid. You will need to check and baste the meat every hour. Slow cook for about 4 hours, or until meat falls apart
  • When ready, shred the meat and divide the beef into about ½ a cup portions and place into glass jars. Put aside 2 portions for your lunch, for during the week and freeze the rest (don’t forget to clearly mark the jars with date and what is inside, otherwise you won’t have a clue what it is, trust me!)

You can reheat the lamb / beef either on the stove or microwave and add to your nourishing bowls.

I sometimes roast the meat on a Saturday, so that the oven is free on Sunday for the vegetables. Though, if you get this in the oven, super early, then you have the afternoon to prep your veggies.

Once you have the basics, you can start experimenting with different flavours, for instance, the lamb could be more Moroccan by adding cumin and chilli, or perhaps with a curry seasoning.

Happy Cooking!

Love

L x

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