Slow Roasted Lamb Shoulder

Slow Roasted Lamb Shoulder // Amy Elizabeth

 

One of the best things about the weather turning cooler and the evenings getting darker is that it’s Sunday roast season once again! Piles of crispy roast potatoes, big dollops of creamy leeks and lashings of gravy… it’s all nothing without the main event. We’re currently having a love affair with lamb, slow cooked so the whole house smells delicious and it’s so tender it’s falling off the bone. It can be a little bit pricey, so we only opt for lamb when we’ve got guests, but it really is a showstopper; all you need is time and the lamb does all the work to make you look good. 

Slow Roasted Lamb Shoulder // Amy Elizabeth

Slow Roasted Lamb Shoulder
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Prep Time
5 min
Cook Time
5 hr
Prep Time
5 min
Cook Time
5 hr
Ingredients
  1. 1.5kg lamb shoulder
  2. olive oil
  3. salt & pepper
  4. 100ml red wine
  5. 200ml chicken stock
  6. 1 whole bulb of garlic, separated into cloves
  7. sprigs of rosemary, oregano & thyme
Instructions
  1. Preheat the oven to 170C.
  2. Pour the wine and chicken stock into a roasting dish slightly bigger than your joint.
  3. Place the herbs and garlic cloves into the bottom and lay the lamb on top.
  4. Cover with two layers of foil and place in the oven.
  5. Cook for 4 and a half hours before removing the foil and returning the lamb to the oven for a further half an hour to crisp up the skin.
  6. Remove to rest for half an hour before the rest of your dinner is done. Remove the bones and shred the meat to serve.
Amy Elizabeth http://amyliz.co.uk/

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