Slow-roasted shoulder of lamb
The flavour of lamb shoulder is sweet and juicy - slow-roasted and delightfully tender, this dish is worth the wait
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
120
MINUTES
Ingredients
1 shoulder of lamb (3.3-3.6kg) on the bone
extra virgin olive oil
salt
freshly ground pepper
For the gravy:
600ml homemade lamb or chicken stock
roux, optional
Method
Score the skin of the meat in a diamond pattern with a sharp knife. Sprinkle the meat with salt and freshly ground pepper and drizzle with olive oil, roast in a low oven 140°C in the usual way for 6-7 hours – this gives a delicious juicy succulent texture. Alternatively cook in a moderate oven 180°C for 2-2½ hours. Carve it into thick slices.
Serve with light gravy. To make the gravy, spoon the fat off the roasting tin. Add the stock into the remaining cooking juice. Boil for a few minutes, stirring and scraping the pan well, to dissolve the caramelised meat juices – I find a small whisk ideal for this. Allow to thicken with a very little roux if you like.
Taste and add salt and freshly ground pepper if necessary. Strain and serve the gravy separately in a gravy boat. Serve with new potatoes and a garden salad with edible spring flowers.
