Shoulder benefits a long and low cooking time. Click on the
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Lightly score the skin and baste with crushed garlic, finely chopped rosemary and extra virgin olive oil. Cover with foil and roast at 140’C for 3 hours then remove the foil, turn the heat up to 180’C and return the shoulder for a further 20 minutes. Remove and rest for half an hour under foil. The resulting tender meat is fantastic with crispy roast potatoes and broad beans.
RECIPE SUGGESTION:
Alternatively try this wonderful Algerian recipe
"Ktef Ghalmi"
from the godfather of Eastern cooking, Arto der Haroutunian.