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