• Clifton Chilli Club

Slow roast lamb shoulder


This is just a little bit of food porn really. We took a shoulder of lamb, studded it with garlic & rosemary then slow roasted it for 5 hours at 140 degrees c. This made the meat so tender that it flakes away with the back of a spoon!

There are many great hot sauces on the market but we like to use a good quality wing sauce as the acidity really cuts through the lovely, fatty lamb flavour. Why not try it yourself?


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