Slow-roasted ham with lemon, garlic & sage
This slow-roasted pork shoulder is seasoned with a fragrant paste of lemon zest, garlic, and fresh sage. The meat cooks gently for hours until it's fork-tender, then the skin gets a final blast of heat to crisp up beautifully. Don't skip the pan sauce; it reduces down into a concentrated, savory drizzle that brings everything together.
RBy Recipes.zoneMain course
Method
4 steps · 45 min total
- 01
Prepare Pork and Season
Heat the oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash the garlic, sage, lemon zest, salt, and pepper into a rough paste. Stir in the oil, then spread this mixture over the pork shoulder, making sure to avoid the skin. Score the skin with a sharp knife, then rub a large pinch of salt into it. Tie the pork with kitchen string. - 02
Slow Roast the Pork
Line a large baking tray with a double layer of foil and place the pork on top, skin-side up. Bring the foil up around the pork to form a parcel, then pour the wine into the tray around the sides. Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1. Roast for 4-5 hours, or until a meat thermometer reads 70C when inserted into the thickest part.
