Quince Baked Mirrool Creek Lamb Shoulder

1 lamb butterfly cut shoulder
3-4 tablespoons of quality quince paste
400g course rock salt
Take the shoulder out of the net and cut off most of the fat.
Rub a generous amount of quince paste all over the meat
and place on a salt bed.

Bake in the oven at 180c for approximately
40 minutes.

How to make the salt bed:
Use any course rock salt and fill the baking dish to a
depth of approximately 2cm.

One shoulder serves 4-5 people.

Serving suggestion:
Serve with a green summer salad and baked, cubed sweet potato and potato.

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