SLOW ROASTED SHOULDER OF LAMB

Because Sundays are really only about one thing... aren't they?

You will need:
large bunch of fresh rosemary
shoulder of lamb, boned and rolled
olive oil
sea salt and freshly ground black pepper
1 bulb of garlic, unpeeled, broken into cloves
For the sauce:
1 tablespoon flour
150ml good-quality hot chicken or vegetable stock
1 tbps red wine vinegar

Make it!

Preheat your oven to full whack. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb.

Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours. It’s done if you can pull the meat apart easily with two forks.

Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil and leave it to rest.  Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk.

Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Turn the heat down and simmer for a few minutes. Add the red wine vinegar at the last minute then pour into a jug.

OH YEAH.

 

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