Updated: Jun 20, 2019
With Easter only 2 weeks away, we thought we'd share one of our favourite roast ideas with you. The key to this recipe is time. If your lamb needs a little longer, then leave it in the oven.
With Easter only 2 weeks away, we thought we'd share one of our favourite roast ideas with you.
Preparation time: Less than 30 minutes
Cooking time: Over 2 hours
Serves: 6 hours
2.2kg Whole Shoulder of Lamb, skin on
4 Garlic Cloves, sliced
2 Large Onions
750g Waxy Potatoes
1 Pint Lamb (or Beef) Stock
3 tbsp Lamb Fat
450ml Lamb (or Beef) Stock
100ml Red Wine
1-2tsp Redcurrant Jelly
Couple of Drops of Worcestershire Sauce
Preheat the oven to 220C/Gas 7.
Using a sharp knife, pierce irregular holes throughout your lamb.
Insert your garlic into the holes you have just created.
Place your lamb into the oven and roast for around 20 minutes until brown. Then turn the lamb over and roast for an additional 20-30 minutes until brown all over.
Boil the onions in water for 8-10 minutes, then add the potatoes and boil for 4 minutes. Drain once finished.
Now, your lamb, onions, and potatoes have been prepared so it's time to mix them all together. In a tin/tray, add your stock, lamb, onions, and potatoes then cover tightly with foil.
Reduce the temperature of the oven to 160C/Gas 3 and cook for 3-4 hours, or until your lamb is tender.
Remove your lamb from the tin/tray and strain off the fat from the tin/tray into a bowl.
Increase the oven again to 220C/Gas 7 and put the potatoes and onions back in for another 25 minutes.
Take 3 tablespoons of fat and put into a saucepan. Place over heat and add flour, stirring for 30 seconds. Whisk in your stock, wine, redcurrant jelly, and Worcestershire sauce. Continue whisking until thick.
Carve your lamb and serve with gravy and potatoes and onion.