Lamb Shoulder with Redcurrant and Thyme (6)

A very good recipe for mature lamb from ” Alice’s Cook Book” by Alice Hart.

Lamb Shoulder with Redcurrant and Thyme (6)
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Lamb Shoulder with Redcurrant and Thyme (6)
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  1. 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.
  2. 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.
  3. 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.
  4. 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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