Gluten-Free Hangi-Inspired Lamb with Kumara

Instructions

1. 1Preheat your oven to about 165°C (160°C). Cut the about 910 g kumara (sweet potato), about 450 g carrots, and 2 large onions into large, roughly 5.08 cm chunks, then place all the cut vegetables into a large roasting pan.
2. 2In a small bowl, combine the 2 tablespoons of olive oil, 2 teaspoons of smoked paprika, 2 tablespoons of rosemary, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Rub this mixture evenly over the entire surface of the about 1360 g lamb shoulder.
3. 3Place the seasoned about 1360 g lamb shoulder directly on top of the vegetables in the large roasting pan. Drizzle the 2 tablespoons of Manuka honey evenly over the lamb shoulder.
4. 4Cover the large roasting pan tightly with aluminum foil, ensuring no steam can escape. Bake in the preheated oven at about 165°C (160°C) for 2 hours and 30 minutes.
5. 5Carefully remove the foil from the roasting pan. Return the uncovered pan to the oven and continue baking at about 165°C (160°C) for an additional 30 minutes, or until the lamb is very tender, easily shreds with a fork, and has a slightly browned exterior; the internal temperature of the lamb should reach 87.78-96.11°C (88-96°C) for optimal shredding tenderness.
6. 6Once cooked, carefully remove the roasting pan from the oven. Allow the lamb and vegetables to rest in the pan for 10-15 minutes before serving; this resting period allows the juices to redistribute, resulting in more tender and flavorful lamb.

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