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Slow Roasted Shoulder of Lamb

Name: Slow Roasted Shoulder of Lamb
Prep time: 5 min
Cook time: 2 h 30 min
Yield: 6
Ingredients: 1.2kg bone in lamb shoulder; 2 garlic cloves, thinly sliced; 2 sprigs of rosemary; 1 lemon, zested; 2 onions, roughly sliced; Salt and pepper; For the gravy; Pan juices; 500ml stock; 1 heaped tbsp of cornflour, mixed with water

A shoulder of lamb is a super easy meal however you cook it, but there's something about a slow roasted cut......absolutely lush. Lamb does have bites, but in our opinion, this is EXACTLY what your bites are for. No need to shy away from real wholesome food. Allow up to 120g per serving (which is very generous!)

Preparation Time	5mins
Cooking Time	150mins
Level	easy
Serves	6
Bites	3

Ingredients

1.2kg bone in lamb shoulder

2 garlic cloves, thinly sliced

2 sprigs of rosemary

1 lemon, zested

2 onions, roughly sliced

Salt and pepper

For the gravy

Pan juices

500ml stock

1 heaped tbsp of cornflour, mixed with water

Method

Remove the lamb from the fridge and allow it to come to room temp. Preheat the oven to 160. Using a sharp knife, create small pocket slits around the lamb. Insert the garlic slices and rosemary into the slits. Sprinkle the lamb with lemon zest and salt and pepper. Scatter the onions on the roasting tray and sit the lamb on top. Cover with tinfoil. Cook for 2 hours, remove the foil and cook for another 30 mins.

Once cooked, wrap in tinfoil and set aside. Make the gravy by placing the pan over a medium heat, add the prepared stock and deglaze the pan by gently boiling the stock, and use a wooden spoon to scrape all the bits from the pan. This is where you get a really nice colour but also a really nice flavour. Put the mixture through a sieve, and then using a gravy separator, skim the fat. Place into a saucepan, adjust seasoning, and thicken with the cornflour. Serve with your favourite veggies and roasties.

Please note- allow 1/2 bite per serving for the gravy if using cornflour