Slow Roasted Shoulder of LambFebruary 22nd, 2007
Fattier cuts of meat, such as lamb shoulder, are ideal for long, slow cooking and they have so much flavour. And of course the beauty of a slow-cooked dish such as this, is that it tastes amazing, requires no effort at all and can wait around in the oven until you’re ready for it.
Brown a shoulder of lamb in a roasting tray over a high heat on the hob, with some olive oil. Make sure it is well browned as this adds to the flavour, as well as giving it an appetising colour.
Next, throw in 4 or 5 peeled garlic cloves, a couple of chopped carrots and celery sticks and a quartered onion. Add a bay leaf, woody herbs such as thyme and rosemary (fresh or dried), a litre of chicken stock and a glass of red or white wine. Bring this to the boil then put it in the oven and cook it slowly at somewhere between 120c and 150c, depending on how long you’re going to cook it for, so 150c for about 4 hours, 120c if you’re going to cook it for most of the day. You really don’t need to be exact for this at all. When I cooked this I started the lamb off at 150 then turned it down to 120 when it looked like it was already getting tender but I knew I’d have it in the oven for longer.
Check the lamb every now and then, turning once or twice, and top the liquid up with water if it runs low. When ready to serve sieve the vegetables and serve the cooking liquid as a gravy, reducing it if necessary first by simmering it on the hob.
For this meal I sprinkled over some parsley and served it with buttery mashed potato and spinach.