Recipes: Foolproof slow-cooked shoulder of lamb
This is a foolproof way of slow-cooking lamb and so, so simple. Basically you are just adding water to a herbed shoulder, and allowing it to cook down. If you have tried our lamb at a fair, this is how we do it, quite often without any herbs at all (as we’re showing off the flavour of the meat). Pop it on at night, wake up to a perfect lamb lunch!
- Shoulder of lamb
- 2 onions, sliced – if wanted
- Good handful of rosemary
- Good handful of thyme
- 2 tbsp mustard seeds
- Salt and pepper for seasoning
Take the herbs and cut them with scissors or a knife into a mortar then grind with pestle with the mustard seeds, pepper and salt (or pop in your blender for a moment).
Rub all over the lamb shoulder.
Slice the onions into rings, if using.
Take a deep baking tray and add a thumb knuckle of water (about 2-3 cm). If you are using onion, add the onion to the tray in the water.
Pop the lamb into the try – on top of the onions, if using – and tent the entire tray with tin foil.
Place in the oven at 110 for eight hours, 115 for five hours or 120 for six hours.
Take the lamb out and check the meat. It should be falling off the bone. If not pop back in for another 40 mins or so.
Serve with dauphinoise potatoes and green beans, in a pita with yoghurt and pomegranate, with our mint, coriander and honey sauce – or however you fancy!