This recipe came about as we got half a sheep for the freezer and decided that we had better eat some of it!! The shoulder was around 2Kg before being boned and some of the fat removed. The recipe is based on that weight. The fat pieces can be rendered down and used for roast vegetables.
Ingredients:
- 2kg Lamb/Mutton Shoulder - bones and rolled and some fat removed
- 6 cloves of garlic - peeled and crushed
- zest of one lemon and it's juice
- 2 tbsp of red wine vinegar
- 2 tbsp of soft brown sugar
- 1 tsp of salt
- ground black pepper to taste
- Sprigs of rosemary (wedged under the string used to roll the meat)