Slow-Roasted Welsh Lamb Shoulder
Welsh mountain lamb is prized. A whole shoulder, rubbed with rosemary and garlic and cooked long and low, gives fork-tender meat with a burnished, sticky crust.
Ingredients
2 kg Welsh lamb shoulder, bone in
6 cloves garlic, sliced
4 sprigs rosemary, leaves picked
3 tbsp olive oil
1 tbsp flaky sea salt
300 ml dry white wine
300 ml lamb or chicken stock
Method
- 1
Heat the oven to 160°C. Score the lamb fat in a criss-cross. Push garlic slices into the slits.
- 2
Rub the joint all over with the oil, rosemary and salt.
- 3
Place in a deep tray, pour the wine and stock around (not over) the meat.
- 4
Cover tightly with foil and roast for 3 hours 30 minutes.
- 5
Uncover, turn the oven up to 200°C and roast for a further 30 minutes to burnish the crust. Rest for 20 minutes, then pull the meat apart with two forks. Skim the pan juices for gravy.
Cook's notes
A little redcurrant jelly stirred through the pan juices makes an old-fashioned gravy — not too sweet.