A very good recipe for mature lamb from ” Alice’s Cook Book” by Alice Hart.
Ingredients
- 1 x 2kg lamb shoulder
- 1 tbsp olive oil
- 10 garlic cloves unpeeled, bruised with the flat back of a knife
- 1 tbsp redcurrant jelly plus more to serve
- 400 ml white wine
- 5 or so thyme sprigs
Servings:
Instructions
- Preheat the oven to 170 C 160 Fan, Gas 3 1/2. Rub the lamb with the oil and sprinkle with sea salt and freshly ground black pepper. Sit in a sturdy roasting tin or large casserole and add the rest of the ingredients together with 500 ml water.
- Cover loosely with foil, seal well around the edges and cook on a middle shelf for four hours or so, until very tender when prodded with a knife. Increase the oven temperature to 220 C, 210 Fan Gas 7. Remove the foil and roast for about 20 minutes until turning golden.
- Remove the lamb from the oven ( reserving fat to cook Yorkshire Pudding if you like). Recover the lamb with foil and leave to rest for about 30 minutes. Transfer the lamb to a warm serving plate and tent with the foil.
- Tilt the cooking tin to spoon off as much fat from the surface as possible. Warm up the remaining pan juices over a low heat, adding an extra slug of water if needed. Serve with the lamb and extra redcurrant jelly.
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