SELF SUFFICIENT LIVING ROAST LAMB

Slow Braised Shoulder Of Lamb

The inspiration and passion of picking our family dinner fresh from the vegetable garden and slow braising our own home reared grass feed organic lamb  just sings to our souls, there is something very empowering at raising your own food, even a few trays of windowsill salad and micro greens, being self sufficient and going to your own larder for those grown and stored staples like dried beans, peas, corn and herbs supported by preserved canned tomatoes, salsas and pickled vegetables makes us feel deeply satisfied.

Cooking time 4 hrs

Ingredients 

(serves 4)

1 whole or 2 half shoulders lamb

2 leeks sliced

1 carrot chopped

1 celery diced

1 onion sliced

4 cloves garlic bashed

2 sprigs rosemary

1/2 tsp Himalayan sea salt 

1/2 tsp ground black pepper

1 bottle good red wine

2 ltr lamb stock

To Roast The Lamb
Pre heat your oven to 180 C / 356 F season the lamb shoulders with the salt and pepper, place all the chopped vegetables in your roasting tin, place the lamb on top with the sprigs of rosemary, pour in the wine and stock, cover with parchment paper and then foil and slowly braise the lamb for 3-4 hours in the oven until the lamb is falling off the bone, that's it the most gorgeous tender roast lamb, serve with your favourite trimmings.

Best Ever Gravy

Strain off the cooking juices and reduce in a pan for the best ever gravy, if you want your gravy a little thicker then just mixed couple of equal tbsp of butter to flour and whisk in to thicken slightly.