Slow Roasted Lamb

Lamb shoulder is just perfect for slow roasting. It's ideal for serving a family and yields plenty of tender, lean meat—perfect for mid-week meals or school lunches!

My top tips—

• Always let the meat sit out from the fridge and reach room temperature before roasting
• For the first 15 minutes, have the oven temperature at 210C (fan forced) and then bring it down to 130C. This gets the heat right into the joint
• Always rest the meat before carving, this allows for juicer meat
• Season before cooking

Ingredients

• 2-3kg (approx) Lamb shoulder on the bone
• 2 tablespoons of butter/coconut oil/ghee
• 6-8 garlic cloves, peeled and halved
• Salt and pepper for seasoning 
• 250ml of red wine
• 3 bay leaves
• 1 Leek
• 3 fresh rosemary sprigs
• 3 fresh thyme sprigs
• I large carrot
• 2 celery stalks
• Small sweet potato cut into cubes/rounds/chunks
• 2 tbsp. balsamic vinegar

Mash

• 2 large cauliflowers
• ½ cup of water
• Salt and pepper for seasoning
• 1tsp of wholegrain mustard
• 25g of unsalted butter

To do

• Preheat your oven to 210C
• Place bay leaves, carrots, celery, leek and sweet potato in a baking dish and add a few whole garlic bulbs, along with the vinegar. Mix together and rest lamb on top
• With the lamb, make 6-8 incisions and fill with thyme, rosemary and garlic
• Pour over the wine and season with salt and pepper, place the butter on top and cover with a tight-fitting lid or aluminium foil (this can be done the night before to marinate or earlier that day)
• Turn down the heat to 130C and cook for 3-4 hours or until the meat is tender enough to fall apart easily
• Strain the cooking juices, and in another clean saucepan cook over a high heat for about 20 mins until it makes a rich gravy
• Cover the lamb and let it rest while you make the mash
• Chop the cauliflower into medium chunks and add to a pot of gently boiling water
• Cover with a lid and let steam on a medium heat until tender
• Once the cauliflower is tender, blitz in a food processor with the mustard, butter and some salt and pepper to taste. The finished product should be think and creamy!

Carve the lamb and serve up. Add a generous dollop of the mash and top with gravy. Delicious!

Enjoy,

Katie x