There is something profoundly satisfying about a dish that demands patience. The lamb shoulder is not a quick trail snack — it is a commitment, a slow meditation on flavour that rewards every minute of waiting.
This recipe was born on a drizzly weekend at a campsite near the Blue Mountains. The rain had set in, plans to hike were shelved, and all that remained was a cast-iron pot, a bottle of red wine, and a beautiful piece of lamb. What emerged hours later was one of those meals that makes everyone go quiet — not from exhaustion, but from pure, contented bliss.
The technique is simple: sear hard, build layers of aromatics, then let time and heat do the rest. The lamb becomes impossibly tender, falling apart at the suggestion of a fork. Serve it straight from the pot with crusty bread and whatever greens you can forage from the cooler box.
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