Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

• 1 lamb shoulder, bone in
• 200g hay
• 3 leeks – roughly sliced
• 1 garlic bulb
• 1 bunch of lemon thyme

Method:

– Season shoulder well
– Sautee leeks until soft
– Toast hay in a suitable sized baking tray. Place leeks, garlic and thyme on top to make a layer for the shoulder to lay on
– Place shoulder on top and cover with foil or a tight fitting lid
– Place in a 120°C oven for 8 – 10 hours
– Serve