Oxford Landing Estates

  • Serves 8
  • About 8 hours. (30 minutes active).

Ingredients

Method

Pre-heat a fan forced oven to 120°C.

Place the lamb shoulder onto a lined baking tray, set aside.

Place the garlic, cumin, peppercorns, salt and half the amount of olive oil into a mixing bowl and combine together well, then massage all over the lamb.

Place into the pre-heated oven and cook for 8 hrs, turn every 2 hrs and baste the shoulder with the pan juices. After this time the meat should be falling off the bone.

Once the lamb is cool enough to handle, pull the meat from the bone using a fork, so that you have all different sizes. Set aside and reserve the pan juices

Add the remaining amount of olive oil into a large non-stick fry pan and place over a high heat.

Add onion and sauté for 3 minutes or until it starts to soften, then add garlic and cook for another 2 minutes.

Next add the preserved lemon and deglaze with the sherry, reduce by 2/3 or until the sherry has become sticky, then add the reserved pan juices, chick peas, raisins and pulled lamb, continue to cook for 2 to 3 minutes to warm the chick peas through, remove from the heat and add the parsley and mix through.

To serve, place onto a platter and dress with extra virgin olive oil and serve warm down the centre of the table.

And to drink?

2016 Cabernet Sauvignon Shiraz

Crimson red in colour with hints of purple. Inviting aromas of blackberry, red jubes and plums with subtle notes of blackcurrant, mocha and violets. The palate is elegantly structured with a silky texture and fruit sweetness to the midpalate, with layers of red cherry, spice and subtle briar flavours, finishing with soft grainy tannins. Enjoy with a rack of lamb or roasted asparagus and basil soup.

PDF tasting notes

Real Food is for Real People...

We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it.

We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for.

Chris Wotton

Kitchen Genius

Chris is the main man behind the real food here. Chris' laidback style covers an impressive core of proper, tried-and-tested food wisdom. This guy seriously knows his stuff in the kitchen.

The cooking photos you see here on oxfordlanding.com are shot at his place - an amazing old homestead which is so textbook rustic-perfect, you'd almost think he was doing it on purpose (don't worry, he isn't!).

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