Slow roast shoulder of Lamb.

Shoulder of lamb has been called the poor man’s leg but that’s just nonsense! The shoulder is exceptionally good value and tastes fantastic. Lamb shoulder roasts extremely well and, when roasted at a lower temperature for hours, the meat just falls away from the bone. Capers, anchovies and garlic are good with lamb but for the recipe below I decided to cling to the fading flavours of autumn!

(serves 6)

1 shoulder of lamb on the bone – usually weighs approx 2kg
Olive oil
3 carrots
1 small turnip
3 parsnips
2 onions, quartered
1 bulb of garlic, halved
2 glasses of white wine
A few sprigs fresh rosemary and thyme
500ml of chicken stock
Salt and black pepper

Pre-heat your oven to 160ºc. In a large roasting tin brown the lamb all over until golden, this will add flavour and remove a little of the excess fat. Remove the lamb and discard most of the fat, leaving two tablespoons. Add the vegetables to the roasting dish and brown then add the garlic, herbs, wine and stock. Place the lamb back into the dish. Cover the lamb with foil and place in the oven for 3 ½ – 4 hours. Serve with potatoes.

see all recipes