The juiciest and most tender lamb shoulder you can imagine
Prep Time1 hourhr15 minutesmins
Cook Time4 hourshrs30 minutesmins
Course: Main Course
Servings: 4
Ingredients
1 - 1.5kgLamb Shoulder
150gLamb bonesjust ask your butcher
4sage leaves
3sprigsrosemary
olive oil
`1bulbgarlic
100mlwhite winea cheap chardonnay is fine
4sprigsthyme
1bay leaf
4pinchsalt
2tbspcooking oil
Instructions
Preheat the oven to 230°C
Make sure your lamb is at room tempreture before roasting
Finely chop the rosemary and sage. Rub the lamb all over with the olive oil, generous salt and pepper and the chopped herbs. Rub it in to the meat. Set aside to marinate for an hour or so.
Place the roasting pan on the hob, medium heat - add the cooking oil and the lamb bones. All we want here is to get the bones lightly coloured... be sure not to basically start cooking the bones, 7 minutes or so should do it.
Then for another 2 minutes or so add the garlic bulb, the bulb must be cut in half
Place the lamb on the bones and place in the oven for 20 minutes. This will get the skin nice and crispy. I also like to roast almost any meat with something beneath it, in this case the lamb bones, makes for more even roasting
While waiting, bring the wine to the boil for 20 seconds or so, add 400 ml water, the thyme and the bay leaf and remove from the heat to infuse
Take out the lamb and remove excess fat, baste the lamb with the roasting juice. Add the wine/water mix and be sure to scrape the bottom for any bits ad give a quick mix
Turn the oven down to 150°C and return the lamb, covered in foil (does not have to be sealed tight) to the oven for 4 hours
If you can, baste every 30 minutes but at least every hour. Keep an eye on the liquid, if you can see its evaporating, add just a little water (the last hour)
Once done, remove the lamb from the dish and set aside. Strain the juices and remove excess fat. Bring to the boil and reduce a bit... deoending on the consistency, thsi will determine for how long
And voila, juicy and tender lamb shoulder that you dish up with a spoon
Notes
Inspired by one of my favourite chefs, Raymond Blanc... the Karoo Free range lamb of origin adds another dimension to this dish... a meal you will remember all your life.