Slow Roasted Shoulder of Lamb
Ingredients
- 1.75kg tied lamb shoulder
- 1 tbsp olive oil
- 4 carrots sliced in half lengthways
- 4 stick celery
- 2 bay leaves
- bulb of garlic - cut in half horizontally
- cold water
- salt and pepper
Preparation
Remove the lamb from the fridge an hour before cooking
Remove any packaging, except the strings and pat all over with kitchen paper to dry
Rub all over with the olive oil and season well all over with salt and pepper
Put the carrots, bay leaves, garlic and celery in the roasting pan and rest the lamb on the veg
Cover the bottom of the pan with 1cm of cold water, then cover tightly with foil
Roast for 2
Hours at 130 celsius, then uncover, baste with the juices and cook for a further 2
Hours at the same heat
Remove from the oven, take the lamb out of the pan and wrap it tightly in foil while it rests and you use the pan juices to make the gravy
Tip for the gravy - put the pan of lamb juices and veg back in the oven for 30 mins for extra flavour
Note: if you have a larger joint, add 30mins per extra 250g to the first stage of roasting while the lamb is covered
