94 This lamb is easy to prepare and the long, slow cooking makes it meltingly tender. It may take the day to cook but it will be gobbled up very quickly. Spicy slow roasted lamb shoulder Oven setting: Low temperature cooking METHOD Remove lamb from refrigerator 1 hour before cooking. Serves: 6–8 Preparation time: 10 minutes Preheat oven on low temperature cooking to 100°C. Cooking time: 8 hours Line the multipurpose pan with foil and top with the Level of difficulty: Easy wire rack. In a medium mixing bowl, combine the oil, brown sugar and all of the spices to form a paste. Rub the INGREDIENTS spice paste thoroughly all over the lamb. 2kg boned lamb shoulder Place the lamb on the wire rack and place both trays SPICE PASTE onto shelf level 2 of the oven. The multipurpose pan 3 tbsp canola oil will be between the shelf rails and the wire rack will sit 2 tbsp brown sugar on top. Cook the lamb for 8 hours or until tender and 1 tbsp salt meat pulls apart. 1 tbsp cumin 1 tbsp coriander NOTE 1 tbsp paprika Any leftover lamb can be shredded for a delicious 1 tbsp crushed fresh garlic sandwich filling. Make sure you keep some of the spicy 1 tbsp crushed fresh ginger crust to stir through the lamb. 2 tsp cracked black pepper 1 tsp ground cinnamon 1 tsp onion powder 1 tsp chilli powder (optional) ½ tsp ground star anise ½ tsp ground cardamom THE NEFF AUSTRALIA COOKBOOK MAINS