SLOW COOKED LAMB SHOULDER
ASTRID JOARDER RAY WHITE SURRY HILLS
INGREDIENTS
• 1.8kg / 3.5 lb lamb shoulder ( bone in )
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 onion , quartered ( no need to peel )
• 1 head garlic , cut in half horizontally
• 3 garlic cloves , cut into slivers
• 8 sprigs rosemary
• 1 cup water
GRAVY
• 2 tbsp flour
• 2 cups beef broth ( or 1 cup red wine + 1 cup water )
• Salt and pepper
METHOD 1 . Preheat the oven to 240 ° C / 465 ° F ( 220 ° C fan forced ). 2 . Rub the lamb with the olive oil , salt and pepper .
3 . Use a thin , sharp knife to make 12 incisions in the lamb , deep as you can but without piercing through the bottom of the lamb .
3 . Stuff bits of rosemary and garlic slivers into the holes ( chopstick helpful !)
5 . Place the onion , halved garlic bulb and rosemary in the base of a roasting pan . Place the lamb on top . Pour water around .
6 . Cover with lid or tightly with a double layer of foil . Place in the oven , and turn down to 180 ° C / 350 ° F ( 160 ° C fan ).
GRAVY
1 . Tilt the pan and use a spoon to remove all but around 2 tbsp of fat ( try to avoid scooping out any juices ).
2 . Place the roasting pan on the stove over medium high heat . Add the flour and stir to mix in with the fat . Cook for 30 seconds .
3 . Add the stock gradually and stir to combine . Use a potato masher to mash the onion and garlic , making sure that all the garlic squeezes out of the skin .
4 . Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency ( it will thicken a bit as it cools ), then remove from the stove . Season to taste with salt and pepper , strain into a bowl , be sure to squeeze all juices out of garlic etc , then transfer into a gravy jug .
7 . Slow roast , covered : Roast , covered with the foil , for 3 hours . ( Note 1 for different sizes ).
8 . Brown it , uncovered : Remove foil , check to ensure there ’ s still liquid in the pan . If not , add 3 / 4 cup water ( otherwise onion / garlic will burn ). Turn up the oven to 220 ° C / 425 ° F and roast for a further 20 to 30 minutes , until the skin is browned and crisp .
9 . Check if ready : By now , you should be able to part the meat with two forks - if not , just cover and return to the oven at 180 ° C / 350 ° F ( 160 ° C fan ) until you can do so .
10 . Rest : Remove lamb from the roasting pan and transfer to a plate . Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes , up to a couple of hours ( after this , you may want to reheat ).
11 . Serve with gravy . 9