Slow Roasted Shoulder of Lamb
Serves 4-6 | Prep 20mins | Cooking 4hrs
Our slow roasted shoulder of lamb is fragrant and full of wonderful flavour. It's also easy and quick to prepare- then leave the slow roasting to work it's magic. The slow roast allows the taste to develop and the meat to become tender. The pasture-fed lamb flavours are beautiful in this roasted shoulder of lamb recipe.
2kg Shoulder of Lamb
3 Large Garlic Cloves (Unpleased and Crushed)
4 Rosemary Sprigs
2 Onions (Quartered)
1 Lemon (Grated Zest and Juice)
600 ml Beef or Chicken Stock
1 tbsp Hoisin Sauce
1 tbsp Olive Oil
Salt and Pepper
Cut several small slashes on the top of the shoulder joint.
Put the onions, rosemary sprigs and crushed garlic cloves in the bottom of a roasting tin and place the skin side up in the roasting tin so it sits on top of the onion, garlic and rosemary.
Sprinkle over the lemon zest and juice with 1 tablespoon of olive oil and rub into the lamb.
Season with salt and pepper.
Pour the stock and the hoisin sauce into the roasting tin around the lamb, roast in a pre-heated oven 220c or 200c fan, Gas 7 for 30 minutes. Lower the oven to 150c or 140c fan, roast for a further 3 ½ hours until the lamb is completely tender.
Remember to baste from time to time.
The lamb should be tender enough to pull apart with a fork.
Place the shoulder of lamb on a serving dish and allow to rest for 15 minutes, serve with crispy roast potatoes and mustard mayonnaise.
Measure 600 ml of beef stock and add to the roasting tray, bring to the boil, press through a fine sieve to extract the onion and garlic juices, reduce by half and add 2 tablespoons of redcurrant jelly for a lovely gravy.