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Slow-Roast Lamb Shoulder with Beer & Carrots
Ingredients
  • 1 whole lamb shoulder (about 1.78kg)
  • 1 tbsp extra virgin olive oil
  • 2 large onions, sliced into large chunks from root to tip
  • 5 large carrots, cut into chunks at an angle
  • 3 sticks of celery, cut into chunks at an angle
  • 7 clove/s garlic, sliced into quarters lengthways
  • 4 bay leaves
  • 2 sprig/s rosemary
  • 2 tsp fennel seeds
  • 330 ml lager
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