Slow roast shoulder of lamb

Slow Roast Shoulder Lamb HIGH RES
Serves 6-8

INGREDIENTS

  • 1.8kg lean whole shoulder of lamb

For the herb butter:

  • 50g unsalted butter
  • 3 garlic cloves, peeled and finely chopped or crushed
  • 3tbsp freshly chopped rosemary leaves
  • Salt and freshly milled pepper

For the vegetables:

  • 5 small red onions, peeled and cut into wedges
  • 4 celery sticks, roughly chopped
  • 600ml good, hot lamb stock
  • 1 large butternut squash, peeled, deseeded and roughly chopped

METHOD
Preheat the oven to Gas mark 3, 170°C.

To prepare the herb butter; in a small bowl mix all the ingredients together.

Put the onions and celery in the base of a 2.8L heatproof dish or roasting tin.

Put the lamb on a chopping board and lightly score the surface with a sharp knife.

Spread the herb butter over the joint and place on top of the vegetables, pour over the stock, cover with foil and transfer to the oven for 3½ hours.

Remove the foil, add the butternut squash, return to the oven and continue to cook for a further 30 minutes.

Transfer the lamb and vegetables to a large platter and keep warm. Skim the fat from the dish leaving behind the meat juices.

Serve the lamb with the vegetables, meat juices and creamy mash.

Recipe courtesy of simplybeefandlamb.co.uk.

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