Slow Roasted Shoulder of Lamb
4lb Lobbs own shoulder of lamb – bone in
1½lb Lobbs own lamb bones
2 tspn Cornish Sea Salt
1 tspn Green Cuisine black pepper
4 sprigs rosemary – chopped
8 sage leaves – chopped
3 tblspns olive oil
3 tblspns Simply Cornish rapeseed oil
1 garlic bulb
1 large glass white wine
6 sprigs thyme
Combine rosemary, sage, olive oil, salt & pepper & rub onto the lamb & leave to marinate for 20 mins to 1 hours
Pre heat oven to 230°C/450°F/Gas8
Heat rapeseed oil in pan & add lamb bones & brown lightly, add garlic bulb & brown.
Add lamb joint & roast in oven for 20 mins
Meanwhile boil wine for 30 seconds to remove bitter alcohol content
Remove pan from oven & baste meat with juices & skim off any fat
Add wine, 400mls water & thyme.
Turn down oven to 150°C/300°F/Gas 2, cover with foil & return to oven for 4 hours, basting every 30 mins
Remove from oven & rest meat on board for 20 mins, strain the juices & skim off any fat, season.
Shred the lamb, serve with some deliciously crispy roast potatoes cooked on duck or goose fat & spring vegetables (Lobbs cauliflower & cabbages currently 2 for the price of 1) & the roasting juices
The long slow cooking process makes this an ideal recipe for mutton too.