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)
Put the lamb in a zip seal type bag together with the pre mixed marinade and if possible, leave in the fridge overnight or longer - turning and mixing every now and then. Once out of the fridge, roll the joint and tie with string. I retain the crushed cloves of garlic and put inside the meat before being tied up.
Set the oven to 200 degC (180 degC fan) and cook under well sealed foil. I tend to rest the joint on onion slices - this then enhances any gravy that I make from the juices.
Roast for approx 2 to 2.25 hours and then remove the foil and brown up for a further 1/2 hour.
Remove from the pan and rest, covered with the foil and a cloth on top of the foil. You can then pour off any further fat (keep) and leave the juices in the pan to be used for the gravy. I tend to add stock and cook it down and maybe add a little redcurrant jelly.
Serve with your favourite roast veg etc.
