Slow Roast Shoulder of Lamb with Garlic and Rosemary

It feels like Autumn this week we've got a craving for some colder weather fare.

Ingredients:

1 shoulder of lamb, bone in.

A handful of rosemary sprigs,

3-4 cloves of garlic,

Sea salt,

Olive Oil,

White wine,

Chicken Stock,

Preheat oven to 180c. Score the fat on the lamb shoulder. In a bowl, mix sea salt, chopped rosemary, and crushed garlic with some good olive oil. Place lamb into a large roasting tin and massage the mixture into the meat.

Put the lamb into the oven at 180c and after 30 minutes reduce heat to 150c. Roast for 3 1/2 - 4 hours, basting the lamb frequently. When the lamb is meltingly tender, remove from roasting tin and place on a wooden board to rest for at least 30 minutes. 

Meanwhile, remove fat from roasting tin, place the tin over a heat and add in a small amount of white wine. Bring to boil and scrape up any sediment from the bottom of the tin. As wine reduces add in chicken stock, stir in all the sediment and reduce again. The gravy is ready when it coats the back of a spoon. Season with pepper and lemon to taste.

Carve lamb at the table and serve with roast potatoes, mashed carrots and parsnips, and lots of your homemade gravy. The end of summer ain't all bad!