Slow Roast Lamb Shoulder
Slow roast lamb shoulder, studded with garlic and roasted with honey on a bed of onions for a tasty gravy.
Equipment
- Large deep roasting dish
- Aluminium foil
- Sharp knife
- Pastry brush
- Wooden spoon
Ingredients
- 2 kg lamb shoulder bone in
- 3 tablespoon honey
- 6 cloves garlic
- 1 teaspoon black pepper
- 2 teaspoon flaked sea salt
- 1 tablespoon oil vegertable or olive
- 3 onions
For the gravy
- 100 ml red wine
- 400 ml chicken stock or lamb
- seasoning to taste
Instructions
- Peel the onions and cut into thick slices and lay in the centre of the roasting dish.
- Peel the garlic and cut each piece in half lengthways.
- Use a sharp knife to make 12 deep slits and push a piece of garlic into each one.
- Rub the skin with the oil and sprinkle with the salt and pepper.
- Cover the dish with foil.
- Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5 and roast the lamb for 4 hours.
- Remove the lamb from the oven and remove most of the fat from the roasting dish.
- Brush the honey over the top of the lamb.
- Increase the oven to 200 C / 400 F / 180 FAN / Gas 6 and return to the oven without any foil.
- Roast for 15 to 30 minutes until golden.
- Let the meat rest for 20 minutes, loosely covered with foil before serving.
- For the gravy remove nearly all the fat from the pan. Put the pan over a low to medium heat and add the wine to the pan to deglaze.
- Use a wooden spoon to scrape off any stuck-on bits and allow to bubble for a minute before a adding the stock.
- Bring to a simmer and reduce to your desired consistency.
Nutrition
Calories: 296kcalCarbohydrates: 13gProtein: 33gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 102mgSodium: 764mgPotassium: 597mgFiber: 1gSugar: 9gVitamin A: 4IUVitamin C: 4mgCalcium: 37mgIron: 3mg
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