Slow Roast Shoulder of Lamb - How to Make

How to make slow roast shoulder of Lamb



Make a vegetable trivet of thick sliced Onions, Celery, Carrots and Garlic cloves.



Stab the Shoulder of Lamb on both sides and stuff the holes with sprigs of Rosemary,slivers of Garlic and Lemon peel to add flavour to the meat.



Start off cooking high at 250 Centigrade/450 Fahrenheit to colour the Lamb. After 25 minutes in the oven add a cup of water to prevent the vegetable trivet from burning. Cover with tinfoil. Roast at 150 Centigrade/300 Fahrenheit in a low oven for 3 & 1/2 hours until the meat is falling apart and can be shredded with a spoon.



Rest Lamb for 1/2 hour while you make gravy from the pan juices.



First spoon off most of the fat. Adding Flour to make a roux cooking the flour in the remaining fat. Scrape off the stuck meat and veg on the bottom of the roasting pan to get extra flavour.
Add wine and cook off the alcohol. Add vegetable stock or a water/stock cube and season with salt and pepper. Cook until desired thickness and serve with the Lamb.