SUNDAY FAMILY ROAST SLOW BRAISED LAMB & ROASTED POTATO'S

IN A PAN BROWN OFF THE LAMB SHOULDER'S, SEASON WITH SALT AND ROSEMARY, ROAST IN THE OVEN FOR HALF A HOUR TO FLAVOUR THE MEAT JUICES FOR THE GRAVY,  THEN COVER AND FILL THE PAN 3/4 WITH WATER AND LEAVE TO COOK VERY SLOWLY FOR 2-3HRS SO YOU HAVE FALLING OFF THE BONE FLAVOURED MEAT AND  WONDERFUL FLAVOURED STOCK FOR THE GRAVY.

HASSLEBACK ROAST POTATO'S & ROAST POTATO'S IN LOCAL BEEF DRIPPING

WONDERFUL CAULIFLOWER CHEESE, WITH GUYERE, EMMENTAL, STRONG CHEDDAR & PARMESAN REGGIANO

WE LOVE BRUSSELS AND CARROTS FROM THE GARDEN

THE ROAST DINNER

Half shoulder of lamb
Salt & rosemary
Water
Beef dripping

Rub the lamb skin in dripping and brown off in a pan, season with the salt and rosemary, place in a roasting tin and roast high for  30 minutes,
remove from oven and pour in water until 3/4 tin filled, cover with tin foil really well and return to the oven and cook for approx 2 hrs.

ROAST POTATO'S
Pre heat the fat  in the roasting tins ready to receive the par boiled potato's.
I normally always use goose or duck fat, but my dad asked me to do old fashioned beef dripping, and I am now in a quandary!!! I really felt they were better, now was that my cooking method or the dripping, some experiments will need to be done and then I can give my personal verdict for sure lol...
Par boil the potato's. shake to fluff up and season with salt, put in hot fat, baste and return pans to the oven.  Approx 1 hour to cook.

CAULIFLOWER CHEESE BAKED

Milk approx 1 pint
50g butter
50g flour
Grated nutmeg to taste
Salt
White pepper
Gruyere Cheese
Emmental Cheese
Strong cheddar
Parmesan

Boil or steam a cauliflower for approx 10 minutes,  leave to drain and season with salt.  In a clean pan melt the butter slowly, add the flour and mix well to make a roux.  Cook on low heat for a few minutes, then start to add approx 50-100ml of milk at a time in to the roux, stir well so all the lumps are absorbed, then add more milk, keep repeating this till you have a loose thick sauce, now slowly cook on not quite simmering for at least 20 minutes, taste, it will be bland, add the cheese and melt in then taste and add salt and pepper to taste.  Pour over the cauliflower, top with a dusting of Parmesan and bake for approx 20-30 minutes.

THE GRAVY !!!

All the juices from the roasting tin, scraped in  to a fat separator, the fat into the dripping bowl, and the stock back into the pan for gravy, with a knob of butter mixed with flour to thicken, bring up to a simmer on the hob and whisk well.  Season to taste.