Slow-Roasted Lamb Shoulder Recipe
Heat the oven to 140 C, 120 C fan, 275 F, gas 1. Using a pestle and mortar, make a paste with the 5 peeled garlic cloves, chopped rosemary and soy sauce. Slash the top of the lamb shoulder 5 or 6 times – make the cuts around 1cm (0.5in) deep – and rub the paste into these cuts, spreading the remainder over the flesh.
Place the onions, unpeeled garlic cloves and half the rosemary sprigs in the centre of a large, deep roasting tin, and sit the lamb on top of it. Season it with lots of black pepper and a little salt, then scatter over the remaining rosemary. Pour the white wine and the stock into the roasting tin and cover with a loose “tent” of foil, folding the edges tightly around the tin.
Roast in the oven for about 6 hours, until the lamb can be easily pulled from the bone using a fork. Then turn the oven up to 170 C, 150 C fan, 325 F, gas 3, remove the foil and roast the lamb for a further 20 minutes, until the top has become crisp and it has turned a rich dark-brown colour. Leave to rest for about 20 minutes, then serve alongside some roasted vegetables and the juices from the pan. If the juices look a bit fatty, pour into a jug and skim the fat off the top with a spoon or turkey baster.
Video: Slow Roast Lamb Shoulder
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