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Fresh Food Focus: winter comfort cooking
Published 11 July

Good news, meat lovers: it’s officially time to heat up the oven and get roasting.

Winter has arrived, and while many are lamenting the lack of warmth and sunshine, there are plenty more rejoicing that the official season of comfort food has returned. 

As the temperature drops, there’s nothing quite like coming home to beautifully slow-cooked meats and stews – especially when paired with classic carbs like mac and cheese or a smooth, creamy mash. 

Sound good? This winter, come in and chat to the team at The Butcher Club for professional advice on the right cut for your next slow-cooked feast. From lamb shanks and brisket to oxtail and short ribs, the secret to delectable winter meat dishes comes down to two magic words: (cook them) low and slow.

Keen to get started? Why not try this super-simple recipe for slow-roasted lamb shoulder – it’s a true crowd-pleaser that even the most unexperienced home cook could master.


Slow-roasted lamb shoulder

INGREDIENTS

2kg bone-in lamb shoulder from The Butcher Club
2 tablespoon olive oil
4 sprigs fresh rosemary
4 cloves garlic, peeled
8 anchovy fillets, in oil
Zest of 1 lemon
1 cup (250 ml) chicken stock
½ cup (125 ml) dry white wine
Salt and pepper, to taste

METHOD

1. Take lamb out of the fridge and allow to come up to room temperature then preheat oven to 220C.
2. Remove leaves from rosemary and place into mortar and pestle. Add garlic cloves, anchovies and a small amount of rock salt; pound together until a rough paste forms. Add lemon zest and olive oil then combine.
3. Place the lamb in a roasting pan and score outside with the tip of a sharp knife. Rub rosemary paste all over the top and sides of the lamb, being sure to rub into all the nooks and crannies. Season well with salt and pepper.
4. Pour wine and stock into the pan. Place lamb into the oven, allow to brown at high heat for 15 minutes. 
5. Once browned, remove lamb from the oven and cover pan tightly with foil. Turn heat down to 100C and place lamb back into the oven to roast over low heat for 6-8 hours.
6. Remove lamb from the oven and allow to rest. Once ready, lamb should be falling off the bone.
7. Place lamb on a serving platter. Serve with your choice of sides.

For more slow-cooked winter recipe ideas come in and chat to the team at The Butcher Club.