Don’t expect any pink meat, this is a fatty cut which suits the long slow cooking method. It will be meltingly soft – no carving necessary – you should be able to break it up with a fork.
It is very good to eat with Mint Sauce, Jersey Royals and greens, at this time of year; and see also the mustard and mint sauce and Tabbouleh recipes in these pages Local and Seasonal in April – Mint and things to do with it. And the Easy Redcurrant and Mint Dressing to go with lamb in summer.
For 4-6
1 Shoulder of Lamb – should weigh between 2kg and 3kg
Salt and pepper
A few sprigs of rosemary or thyme
One whole bulb of garlic, un-peeled
200mls water
You will also need a large casserole with a lid, or you could use a roasting pan and make a lid with foil.
Preheat the oven to 220c.
Put the lamb in the casserole or roasting pan.
Season the lamb with some salt and pepper.
Add the rosemary or thyme, the garlic and the water.
Cover with the lid and put in the preheated oven for 30 minutes, and then reduce the heat to 150c and cook for a further 2 ½ to 3 hours.
Let it rest for 30 minutes of so before eating it – it will stay warm if you leave the lid on. The garlic should be very soft by now and each clove can be squeezed out using a garlic press and eaten with the lamb if you like.
See also Slow Roast shoulder of Lamb with Lentils and Flattened Lamb with Yogurt and Mint
