| Slow Roast Shoulder of Lamb with Vegetables |
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| Serves 6 | |
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1 Whole
Shoulder of Lamb (1.75 kg) |
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Allow the meat to come to room temperature. Preheat the oven to 200°C/400°F/Gas 6. Rub the lamb with a little oil, season with salt and pepper and place in a large roasting tin. Place in the oven and brown on all sides for about 15 minutes. Remove from the oven and carefully place the rosemary, thyme, garlic, onions, carrots, celery, leek, fresh tomatoes and bay leaves into the roasting tin below the joint. Pour the tinned tomatoes, wine or cider over the top of the joint and cover the tin with a double layer of foil. Return to the oven for 10 minutes, then lower the oven temperature to 140°C/275°F/Gas 1 and cook for 2½ hours or until the lamb is tender and sticky. Check the meat juices run clear. Remove the
joint from the oven, place the lamb on a warm plate (allow to rest
for 20 minutes), remove the whole cooked vegetables and keep
warm. |
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