SOMETHING SPECIAL FOR THE WEEKEND

Lamb is a tasty treat at any time of the year and the shoulder is a very versatile joint which is not so expensive as the leg and in my opinion is a much better buy as it is very tender and the flavour is superb.

Roast Shoulder of Lamb with garlic and rosemary.

1 Shoulder of Lamb

6 springs of rosemary
6 cloves of garlic skinned
1 large onion thickly sliced
Salt and Pepper
500ml of water

For gravy
300ml of red wine
2 heaped tbsp of plain flour

1. Turn the oven onto 150degC
2. Rub the joint with  salt and pepper.
3. Spear the shoulder surface in 12 places with a knife ,push sprigs of rosemary and the skinned garlic cloves into the slots
4. Slice some onions and put them at the bottom of a cast iron casserole dish, put the lamb shoulder on top , of the onions & pour the water into the bottom of the dish
5. Cover the casserole dish with a lid ( or tent the roastng dish with foil )
6. Roast the lamb with the lid , after two hours remove the lid and roast for another hour to allow the lamb  to brown.
7. After the final cooking time remove the lamb from the cooking dish Cover with the lamb with foil and leave to rest for half an hour .

Making gravy

1. Pour the juices including the onions , any fallen garlic cloves and rosemary into a measuring jug, in just a minute the fat will rise to the top, pour the fat off leaving the  cooking juices
2. Return a few glugs of  the cooking juice to the casserole dish and heat on a hob for a few seconds ,add 2 heaped tbsp of plain flour and stir in
3. Slowly add the rest of the juices mixed with 1/2  a pint of wine .

Serve with roast or new potatoes and a selection of fresh vegetables for a tasty Sunday lunch.

Shoulder of lamb available from the Indoor Market

Fresh vegetables available from the Outdoor Market

Rosemary available from the Outdoor Market