Shoulder of lamb often needs a little slower cooking than the more expensive leg joint but the marbling of fat gives a tasty flavour, by enhancing the dish with other flavoursome ingredients the final result is yummy.
This meal is cooked in the Conventional oven from cold, pre-setting the timer for the first 3 1/2 hours then finished off for the last 30 minutes in the Roasting Oven.
The resulting joint was moist and melted in your mouth. The gravy was the slow cooked onions creating a really thick tasty sauce. Ingredients
1 Boned shoulder of lamb
2 sliced onions
bunch of Rosemary
3 garlic cloves sliced
50 g butter
1 tablespoon honey
For Gravy- 1 stock cube/pot,250ml cold water, 1 tablespoon cornflour.
Prepare shoulder- Flatten out season, spread with the butter, Roll up firmly and tie, placing the bunches of rosemary in the seam.
- Stud the outer skin with garlic slithers.
- Place sliced onion in the base of a large casserole dish, place joint on top .
- Drizzle over the honey and cover with lid.
- Place in the middle of the cold oven and set the temperature to 160 degrees,for 3 1/2 hours.
- Remove lid and change to Roasting oven,reduce temperature to 140 degrees for the final 30 minutes, this browns the outside a little.
- Leave to rest for 20-30 minutes, whilst you prepare the gravy. Remove the string to carve.
- Blitz the onion with a hand held processor , add a stock cube/pot and 250ml water, add 1 tablespoon cornflour blended in a small amount of the cold water.
- Cook up to create a lovely thickened gravy.
- Serve with all the trimmings for a Roast Lamb dinner including your mint sauce or jelly.