Slow-cooked lamb shoulder with chef-approved tips

Chef Ross Luster from Woodcut at Crown Sydney demonstrates how to prepare a slow-cooked lamb shoulder roast using a traditional clay Römertopf pot. The lamb is marinated overnight in buttermilk to tenderise the meat, then cooked low and slow at 110°C for two hours before increasing to 150°C for caramelisation. The dish is served with side dishes including potato bake, roasted cauliflower, and decorative spirals of sweet potato, pumpkin and leek, and is available as a family roast at Woodcut every Sunday.

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