Hangi-Inspired Lamb with Kumara and Greens

Instructions

1. 1Preheat your oven to 160°C.
2. 2Peel the 1000 g kumara and cut it into large, roughly 5.08 cm chunks. Peel and roughly chop the 2 medium onions and 4 cloves of garlic.
3. 3Generously season the 1500 g lamb shoulder all over with 1.5 teaspoons of salt and 1 teaspoon of black pepper.
4. 4Place the kumara chunks, chopped onion, and chopped garlic into a large oven-safe pot or Dutch oven. Add the 2 sprigs of rosemary and 1 cup of vegetable broth.
5. 5Place the seasoned 1500 g lamb shoulder on top of the vegetables in the pot. Cover the pot tightly with its lid.
6. 6Bake in the preheated oven for 2.5 hours, or until the lamb is very tender and easily shreds with forks. The internal temperature of the lamb should reach at least 91°C.
7. 7Carefully remove the lamb from the pot and place it on a clean cutting board. Using two forks, shred the 1500 g lamb shoulder into bite-sized pieces.
8. 8Return the shredded lamb to the pot with the vegetables. Add the 300 g of spinach and stir gently until the spinach wilts into the hot mixture, which should take about 1-2 minutes. Drizzle the 3 tablespoons of olive oil over the top.
9. 9Serve the Hangi-Inspired Lamb hot.

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