Slow Roast Shoulder of Lamb

Name: Slow Roast Shoulder of Lamb
Yield: Makes 4 Portions
Cuisine: British
Ingredients: ½ leek, halved, sliced and washed; 1 shoulder of lamb; 4 onions, peeled and thinly sliced; 3 carrots, peeled and chopped; 6 sprigs thyme; 3 sprigs rosemary; 6 cloves garlic, peeled and chopped; Salt and pepper; 350 ml (12 fl oz) white wine; 350 ml (12 fl oz) lamb stock (a quality cube works for this); Splash of good oil; Fresh thyme and/or mint, if desired

Preparation info

Makes
4
Portions

Difficulty
Medium

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

When I pick an ingredient to cook at home, I always think flavour first. Shoulder of lamb is delicious and jam-packed with flavour. This recipe is a slow and moist method of cooking lamb, and shoulder lends itself to this perfectly. It is a cut that is better cooled long and slow, and as a bonus you get the best gravy ever at the end.

Ingredients

1 shoulder of lamb
4 onions, peeled and thinly sliced
3 carrots, peeled and chopped

Europe
United Kingdom
Main course
Scotland
Gluten-free

Method

You will need a thick roasting dish that can also go on the stovetop. Preheat the oven to 200°C (400°F).
Lightly season the lamb with salt and pepper, and rub all over with a little oil.
Put the lamb into the