Slow roasted lamb shoulder
Cooking Instructions
- 1
Preheat over to 200 degrees. Then slash the lamb all over, to create little pockets for flavour.
- 2
Add the rosemary leaves and 3/4 cloves of garlic to a pestal and mortar and bash into a pulp. Add 2tbsp olive oil and the English mustard and combine to make a thick paste. Season well.
- 3
Rub the paste into the lamb, ensuring it gets into all of the slashes.
- 4
Peel and thickly slice the onions and add to a deep baking tray, with the remaining garlic cloves, any remaining rosemary sprigs, a drizzle of balsamic vinegar and 200ml boiling water. Place the lamb on top.
- 5
Roast in the oven for 20 minutes at 200 degrees C.
- 6
Remove from the oven and cover the tray in 2 layers of kitchen foil. At the same time, reduce the oven temperature to 160 degrees C.
- 7
Return the lamb to the oven and cook for 4 hours.
- 8
Remove from the oven, transfer the meat to a plate and cover again with tin foil to rest.
- 9
Meanwhile make the gravy by discarding the garlic skins and rosemary stalks from the roasting tray, skimming off any fat from the lamb and returning the tray to the hob, over a high heat, mixing the contents well.
- 10
Stir in the flour and cook for two minutes. Then add a good splash of wine, along with 300 ml of boiling water and cook on a low heat for 15 minutes, stirring regularly to break down any lumps, until it thickens.
- 11
Meanwhile, remove the lamb from the foil and shred using two forks. Serve with potatoes and green veg, or anything else you fancy.
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