Lamb Shoulder bone in - 6 hour

This delicious slow roast was made for Lamb Shoulders on the bone. Cooking the lamb a lot slower than a normal roast will give you the best results. Lamb shoulder is known for its depth of flavour and taste. This is not a cut you want to try to eat too rare as it I will be tough and far less enjoyable.

Feeds 4
Prep time – 10 mins
Cooking time - 5-6 hours (can be done in 2 stages)

Needs
Shoulder of Lamb with bone (1.2 kg)
2 tablespoons canola oil
3 carrots
2 large brown onions
2 sticks celery
4 cloves garlic
4 Anchovy fillets
1 cup red wine
1 cup beef stock
Salt and Pepper

Bunch fresh Mint
1 cup Malt Vinegar
5 tablespoons castor sugar
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Method
Step 1 can be done earlier in the day or even days before Step 2.

Preheat your oven to 140 degrees – low heat


STEP 1.

Roast Lamb Shoulder

Chop Peeled carrots, onions and celery and cut into 2-3cm cubes

Remove lamb from pack and pat dry with paper towel. Season lamb with salt and pepper on all sides. Make 4 cuts in the lamb and stud with peeled cloves of garlic.The anchovies will completely melt away after 5 hours of cooking and wont taste fishy at all – trust me on this one

Heat heavy based roasting tray (big enough for lamb and all veg) on stove with 1 tbsp oil.

Brown lamb in pan on medium heat on all sides

Remove lamb once browned, add another tbsp oil and then brown vegetables as well. Add one cup red wine to hot pan and vegetables to deglaze the pan.

Sit lamb back on top of vegetables and add one cup beef stock to the tray then cover the whole tray loosely with foil and place in oven at 140 degrees. Roast for 4 hours or until the meat is soft and wobbly when you wiggle the bone that will be quite visible when meat is cooked

Remove entire tray and rest under foil until Step 2. (Put in fridge on clean tray and reserve baking juices if you want to serve on a later date)

STEP 2.
Reheat to serve
Reheat cooked lamb in oven at 180 degrees for 40 mins basting with cooking liquor until outside is browned and warmed through

Suggest serving with a pea, feta and mint salad, some boiled potatoes and a jar of our chimichurri sauce!