Pot roast shoulder lamb

Name: Pot roast shoulder lamb
Cuisine: British
Ingredients: 1.5 kg shoulder lamb; 2 cups wine (red wine will be nice, I used Vermouth); 2 cups water; Chunky pieces of celery, carrot and leek; Some rosemary and garlic; Salt and pepper to taste

Masuyo Newman @masuyonewman

Pensford UK

I still have some lambs in the freezer. We buy a half of lamb every spring from our friend farmer. So I decide to cook a shoulder lamb tonight. It’s easy and delicious for the cold winter evening.

Masuyo Newman @masuyonewman

Pensford UK

I still have some lambs in the freezer. We buy a half of lamb every spring from our friend farmer. So I decide to cook a shoulder lamb tonight. It’s easy and delicious for the cold winter evening.

Saved

Ingredients

1.5 kgshoulder lamb
2 cupswine (red wine will be nice, I used Vermouth)
2 cupswater
Chunky pieces of celery, carrot and leek
Some rosemary and garlic
Salt and pepper to taste

Saved

Steps

1

You need a quite big pan. Just put everything into the pot, lid on. And put it in the oven at low temperature, 160°C. Cook the lamb for 4~5 hours. Upside down the lamb a couple of times. Take off the lid maybe last 1 hour or until give a good colour on the top of the lamb. Take out the lamb from the pan and place it on the plate. Wrap the lamb with thick almi-foil and keep it in the warm place for 30 minutes.
2

Making the gravy from the stock (every bits as well). Bend the stock with one tbsp of flour, then in a small pan, heat it up until thick liquid. Season to taste. Have a nice dinner.