Shoulder of Lamb - Slow Style
One of my favorite recipes. The lamb is so moist and succulent it is hard to beat. Lovely with a roast meal or even with chips and gravy. This recipe may take a while but the result is worth waiting for.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 8 people
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel the onions cut into quarters, peel the garlic cloves, peel carrots, celery and roughly chop, and wash, trim and roughly chop the leek.
- Cut the fresh tomatoes in half
- Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray.
- With a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each incision
- Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray,
- Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of tin foil and place in the oven.
- Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
- Gently break up the meat, pull out the bones, and extract any herb stalks.
- Shred the lamb, check the seasoning and serve with some crispy roast potatoes.
Sodium: 717mg | Potassium: 790mg | Cholesterol: 294mg | Calories: 864kcal | Monounsaturated Fat: 25g | Polyunsaturated Fat: 5g | Saturated Fat: 26g | Fat: 62g | Protein: 70g