Slow cooked marinated Lamb or Beef
I find meat a hard thing to meal prep. Mince and steak just aren’t the same the next day. This is better as left overs. It’s so versatile and bursting with flavour. You can eat it cold in rice paper rolls (recipe on instagram), wraps, salad, as a side, tacos, nachos, etc. Full transparency, every time I make this the marinade consists of different ingredients. I just add sweet and salty sauces until it tastes right (It should taste intense as it’s going to cook down a lot). Sometimes I add sesame, Niulife Organic Extra Thick Coconut Amino Teriyaki Sauce (from woolies). Be brave… have fun.
Ingredients:
Lamb (or beef) shoulder
3 tbs monk fruit or maple syrup
1/3 cup tamari or soy sauce
1 tsp crushed garlic, garlic paste, or garlic powder
1 tsp grated ginger or ginger paste
Method:
Preheat oven to 110 degrees.
Place the shoulder in the centre of a deep roasting pan.
Mix together the remaining ingredients to make the marinade.
Pour the marinade over the shoulder and rub in.
Add 1-2 cups of water to the roasting pan so the shoulder is approx 5cm submerged.
Cover the pan with tin foil so no steam can escape.
Roast in the oven for 6 hours.
Remove the pan from the oven. Drain the liquid and add to a pot.
Heat the liquid on high and reduce to half the quantity.
Whilst the liquid is reducing. Remove the foil and roast the leg for another 30-45 mins on 110.
Remove from the oven, shred the meat and pour over the marinade liquid. Mix it up.
Enjoy!
