Slow Cooked Lamb Shoulder
- 2.5kg boneless shoulder of lamb
- 110g course sea salt
- 10g picked rosemary (small sprigs)
- 25g sliced peeled garlic (cut the cloves into 3, lengthways)
- 8 fresh baby plum tomatoes
- Roast gravy
- 250g banana shallots, sliced
- 350ml Madeira
- 1litre lamb stock
- 750ml chicken stock
- 50g chilled butter in cubes
Take the shoulder of lamb and salt overnight (approximately 12 hours).
Pre heat oven to 140°C, 275°F, Gas Mark 1.
Wash off the excess salt under cold running water then dry the shoulder thoroughly with a kitchen roll then make small incisions on both sides of the shoulder and stud with the rosemary and garlic.
Place the lamb in a large roasting bag*, seal and pop in a roasting tin and cook for 3 to 3.5 hours.
Remove lamb from roasting bag (ensuring you keep the juices from the bag) and place on a warm plate or rack to rest lightly covered with tin foil.
In a pan, sweat off the shallots until golden brown, add the Madeira and reduce by three quarters.
Add the lamb stock, chicken stock and juices from the bag and reduce again until you have the desired consistency then pass through a sieve and place back into the pan bringing it to the boil and whisk in the butter.
When ready slice the lamb, serve with mashed potatoes, green beans and roasted tomatoes and pour over the hot gravy.