SLOW ROASTED SHOULDER OF LAMB

Succulent fall of the bone tender slow roasted shoulder of lamb with crispy crackling skin, sitting on a bed of sumptuous flavour infused roasted herbs and vegetables just for making the best gravy ever!  Love our slow Sundays where the family roast is a precious moment of time that we all cherish.

Prep time 10 minutes / Cooking time 3 hours

Ingredients 

(serves 2 generously 4 moderately)

1 whole shoulder high welfare lamb

2 onions halved

4 carrots peeled

1 bulb garlic cut in half

2 leeks halved

2 sticks celery halved

30 ml olive oil

Himalayan sea salt 

Black pepper

2 sprigs fresh rosemary

1 fresh bay leaf

1 bottle Beaujolais red wine optional

500ml lamb stock or water for the gravy

Splash of port or Madeira optional

1 tbsp red current jelly

1 tbsp butter

1 tbsp flour

The Lamb

Pre heat your oven to 170 degrees C, Heat a large skillet or frying pan to a high heat and place the lamb shoulder in skin side down, brown off, meanwhile place all the gravy vegetables and herbs in the roasting tin, place the lamb on top of the vegetable trivit, if using wine place about a third of the bottle in the frying pan to de glaze and scrape all of that flavour out in to the roasting tin along with the rest of the wine, half fill the wine bottle with water and add to the roasting tin, cover with foil and place in the oven to slowly work its magic, half hour before the lamb is ready remove the foil, this is to allow the skin to crisp up.  Your lamb is cooked when you can see the exposed bone and can pull it out with out any resistance.

To Make The Gravy

Leave the lamb to rest for 10 minutes covered in the roasting tin, this will allow any juices to infuse the pan further.  Remove the lamb and place the roasting tin on your hob on a low medium heat, add a tbsp of flour and stir in, mash the vegetables to a rough pulp, add water or stock and bring to a simmer stiring all the time, a splash of port or Madeira would not harm, pass the gravy through a sieve and return to the pan, add the butter and redcurrent jelly, taste for seasoning, that's it your good to serve.  Serve with glorious goose roasted potatoes and fresh garden vegetables.