Sunday 31st January Roast Shoulder of Lamb

Ingredients:

1.5kg shoulder of lamb

2-3 large spuds

2 parsnips

2 sprigs of fresh rosemary

fresh or dried thyme

dried sage

*note* the veg used here was based on what I could fit into a large, lidded, oven dish. If cooking for more than 2 people then make this dish go further by doing more veg separately, like greens or something.

In a bowl mix salt, pepper, chopped rosemary leaves and dried sage. Then with a sharp knife score the fatty part of the lamb, drizzle with olive oil and rub in the seasoning and herbs. Place in a lidded oven dish (preferably cast iron) and put in enough boiling water until the water comes up to 1/5th of the lamb. Place into a pre heated oven of 200 degrees then reduce to 150 after 10 mins. Cook for around 2 1/2 to 3 hours. Cook longer at a lower heat for more tender meat. Check occasionally and add more water if it looks like the pot is drying out.

Meanwhile, peel the spuds and quarter, peel the parsnips and cut into 3rds. On this occasion I part boiled them then put them in the pot towards the end of cooking, making sure there is a little water left. Alternatives are to try putting the veg in earlier, or cooking the meat well in advance, removing it, and roasting the veg in the meat juices.

When putting the veg in with the meat i lifted the meat out, put as much veg as I could in the bottom of the pot, putting the lamb back on top, and cramming the rest of the veg round the sides.

When the meat is done, remove from the oven and leave the lid on for the meat to rest for 15 mins. The residual heat will keep the veg hot.

For the Gravy, pour the juices into a pan, sieve a table spoon or so of flour into the mixture, add more water if needed, and bring to the boil. Reduce heat and simmer, keep stirring until the gravy is thickened.

Shred meat and serve with warm veg and gravy.

mmmmmm