Simple Slow Cooked Shoulder of Lamb

This is a great basic recipe for tender, melting lamb. Shoulder is also cheaper than leg. I'm afraid impatience got the better of me and I forgot to take a photo...

2 Servings, with leftovers

• 1kg shoulder of lamb
• Salt and pepper
• Dried rosemary
• 1 Bay leaf 
• 1 Small carrot, finely chopped
• 1 onion, finely chopped
• Water

1.    Season the lamb liberally with salt, freshly ground black pepper and rosemary.

2.    Place in a casserole dish with a lid, or in a baking tray covered tightly with foil.

3.    Cover and roast at 170 for two hours, then add the bay, onion and carrot, about a wineglass of water and an extra pinch of rosemary to the bottom of the dish. Mix well into the juices.

4.    Re-cover and roast for another hour and a half, then uncovered for a final half hour.  Top up the water if the veg start to catch.

5.    When the lamb can be pulled apart with two forks it is ready. Set aside to rest. Drain any excess fat from the pan and mash the vegetables and caramelised juices to form the basis of a delicious gravy by adding lamb of beef stock and cornflour.