Slow Cooked Shoulder Of Lamb

Name: Slow Cooked Shoulder Of Lamb
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Yield: 6
Cuisine: British
Ingredients: 1 ½ Kilos One shoulder of lamb on the bone about 1½ kilo , trimmed of excess fat and sinew and bone fully cleaned; 2 lemons; 800 grams waxy potatoes, peeled; 2 medium onions cut into wedges; 12 cloves garlic, unpeeled; 2 tablespoons fresh thyme leaves; 2 sprigs fresh rosemary; 2 tablespoon olive oil; Salt and freshly ground black pepper; 400 mls dry white wine

John Glen Over a year ago 6,973 views

Prep: 5 mins

Cook: 180 mins

Serves: 6

British Main Course 🥚 Egg Free 🥜 Nut Free 👨‍👩‍👧‍👦 Family Food 🔥 Barbeque ☀️ Summer ❄️ Winter

Ingredients

1 ½ Kilos One shoulder of lamb on the bone about 1½ kilo , trimmed of excess fat and sinew and bone fully cleaned
2 lemons
800 grams waxy potatoes, peeled
2 medium onions cut into wedges
12 cloves garlic, unpeeled
2 tablespoons fresh thyme leaves
2 sprigs fresh rosemary
2 tablespoon olive oil
Salt and freshly ground black pepper
400 mls dry white wine

Accompaniment

Description

Enjoy creamy, well balanced flavour with just an air of sweetness and succulence, the expected layers of fat help to keep this remarkable joint moist and mouth-watering.

Method

1
Preheat the oven to 180°C/400°F/Gas Mark 6.
Pare the zest from the lemons then thickly slice 1 lemon and squeeze the juice from the other.
Cut the potatoes into large chunks or thick slices and place into a large roasting tin along with the onion wedges, rosemary sprigs, garlic and sliced lemon, pour over half the olive oil and wine.
Place the shoulder of lamb on top of the vegetables and drizzle over the remaining oil, sprinkle over the thyme and lemon zest, and plenty of seasoning then rub all this into the lamb.
Cover the tray loosely with foil, put it in the oven, and cook for 15 minutes.
After 15 minutes reduce the heat to 150°C/325°F/Gas 3 and bake for 1 hour 20 minutes. After that time remove the foil and baste the lamb with the pan juices, try not to disturb the potatoes too much. Roast uncovered for a further 1 hour 30 minutes until the potatoes are golden and the lamb is tender Serve and Enjoy! With the potatoes, onions, roasted garlic (just squeeze the garlic out of its skin) along with green vegetables, although we like it with Potch (see Recipe)

Chef's Tips

This superb roasting joint is surprisingly inexpensive and packed with flavour. It can be bought on or off the bone and as a whole shoulder (enough for 4-6 people) or half shoulder (an ideal roasting joint for a hungry couple).

BUYING
It's difficult to carve, so either buy it boned and rolled

PREPARING AND COOKING
Fattier than leg, but as a result a lot juicier and bursting with flavour. You can try pot roasting it slowly or dicing and using in casseroles or curries.
Roast it slowly to allow the generous layers of fat to melt away, leaving tender meat that can be pulled off the bone in large pieces. A boned shoulder is fantastic when stuffed - try zesty or piquant flavours such as lemon zest, capers, and rosemary to cut through the richness.