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Australia Day 2020 roast lamb shoulder and fresh slaw Show notes at https://yumlum.co/2RrN08p I hope you’ve had a good day. I’ve been working from home today. I’ve spent nearly all day behind my laptop reading and editing documents. Ingredients Boneless lamb shoulder roll Iodised salt Lime (sliced) Red cabbage (shredded) Carrot (grated) Celery (sliced) Red onion (sliced) Fennel (sliced) Radish (sliced) Cherry tomatoes (halved) Lime zest Lime juice Olive oil Instructions Unwrap the Tasmanian grass-fed boneless lamb shoulder roll from the cryovac wrapping. Place the lamb on a rack over a baking tray. Rub in some iodised salt and add a few slices of lime. Allow the lamb to dry brine for a few hours to dry out the fat layer a bit. Heat an oven to 200 °C (392 °F). Insert the meat thermometer deep into the muscle meat. Put the lamb in the oven and cook until the temperature has reached about 54 °C (129 °F). While the lamb is in the oven prepare the fresh slaw by shredding the red cabbage, grating the carrot, slicing the celery, slicing the red onion, slicing the fennel, slicing the radish, halving the cherry tomatoes, removing the zest and juice from a lime, then mixing it all together with some olive oil to make a fresh slaw salad. When the lamb is cooked, remove it from the oven and then allow it to rest for about 17 minutes. Slice the lamb with a sharp knife. Serve everything on a dinner plate with a little mustard. --- Send in a voice message: https://anchor.fm/randomyummy/message