Cook’s note: Lamb shoulder has superb flavour and slow baking delivers meltingly tender meat that falls off the bone. A great recipe to use for mutton as well as lamb.
Serves 4 – 6
- 1 lamb shoulder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 4 onions, thickly sliced
- 1 head garlic, cloves separated and peeled
- 1 glass white wine
- 500 ml (16 fl oz) chicken stock
- 2 sprigs fresh rosemary
Heat oven to 220 C (450 F) Gas 7 Cooking instructions Rub lamb with salt and pepper.
Put oil in a high-sided roasting tin or heavy pot big enough to take the lamb. Add onion and garlic and cook over gentle heat until soft and golden, 5-10 minutes.
Remove from heat.
Lay rosemary sprigs in tin or pot and place lamb on top. Pour in wine and stock.
Cover tin or pot with a piece of foil and place in oven. Immediately reduce oven temperature to 150 C (300 F) Gas 2 and leave to bake for 3 hours.
Serve with creamy mashed potatoes and steamed, buttered carrots.