Slow roast shoulder of lamb
Prep time: 10 minutes
Cook time: 5 hours 10 minutes
2 onions, cut into thick wedges
8 carrots, halved lengthways
4 sticks celery, cut into long lengths
1 bulb garlic, broken into cloves
2 large sprigs rosemary
3 tbsp oil
2kg (4½lb) whole shoulder of lamb
200ml (7floz) white wine
1 Preheat the oven to its highest temperature. Place the onion, carrot and celery in a roasting tin. Add the garlic and rosemary, drizzle with half the oil and season well. Slash the fatty upper side of the lamb, drizzle with the remaining oil and season well. Place the lamb on top of the veggies, pour the wine around and cover the tin very tightly with foil.
2 Pop in the oven and immediately turn it down to 150°C/R2. Roast for 5 hours, removing the foil for the last 20 minutes of cooking. Allow to rest for 10 minutes before carving. Serve the lamb with the roast vegetables and a good spoonful of mashed potatoes.
If you fancy making gravy, simply pour off any of the cooking juices and skim off the fat. Make up the liquid quantity up to 450ml with hot stock. Bring to the boil in a small saucepan and whisk in 3-4 tsp gravy granules and 2tbsp redcurrant jelly.