Recipes: Foolproof slow-cooked shoulder of lamb
This is a foolproof way of slow-cooking lamb and so, so simple. Basically you are just adding water to a herbed shoulder, and allowing it to cook down. If you have tried our lamb at a fair, this is how we do it, quite often without any herbs at all (as we’re showing off the flavour of the meat). Pop it on at night, wake up to a perfect lamb lunch!
Ingredients
- Shoulder of lamb
- 2 onions, sliced – if wanted
- Good handful of rosemary
- Good handful of thyme
- 2 tbsp mustard seeds
- Salt and pepper for seasoning
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Take the herbs and cut them with scissors or a knife into a mortar then grind with pestle with the mustard seeds, pepper and salt (or pop in your blender for a moment).
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Rub all over the lamb shoulder.
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Slice the onions into rings, if using.
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Take a deep baking tray and add a thumb knuckle of water (about 2-3 cm). If you are using onion, add the onion to the tray in the water.
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Pop the lamb into the try – on top of the onions, if using – and tent the entire tray with tin foil.
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Place in the oven at 110 for eight hours, 115 for five hours or 120 for six hours.
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Take the lamb out and check the meat. It should be falling off the bone. If not pop back in for another 40 mins or so.
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Serve with dauphinoise potatoes and green beans, in a pita with yoghurt and pomegranate, with our mint, coriander and honey sauce – or however you fancy!
