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Preparation time: |
10 mins |
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Cooking time: |
4 mins |
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Serves: |
6 - 8 |
Ingredients
- 1.5kg boneless lamb shoulder
- 1 jar Beerenberg Slow Cooker Hungarian Beef Goulash
- ¼ cup olive oil
- ½ bunch oregano leaves
- 1 bunch baby carrots, peeled
- 1 bunch baby beetroots, peeled and halved
- 1 bunch baby parsnips, peeled
- 8 shallots, peeled
Method:
Preheat the oven to 150°C. Place the lamb shoulder in a large baking dish. Massage the jar of Beerenberg Slow Cooker Hungarian Beef Goulash, olive oil and oregano into the lamb. Add 1 cup of water to the dish and cover with aluminium foil. Place into the oven for 3 hours.
Turn the oven to 180°C and scatter the carrots, beetroots, onion and parsnips around the lamb. Cook for another 60 minutes or until the vegetables have cooked.
