Caveman Cookbook

Mia’s Roasted Shoulder of Lamb

Posted in Meats by The Girl on February 25, 2010

Feeds two to four big eaters.

Lamb Shoulder is quite fatty and so it roasts well and doesn’t need basting. This is from a Jamie Oliver recipe.

Buy a 2kg whole lamb shoulder and slash big cuts on the fatty side and stuff the cuts with rosemary sprigs and whole garlic cloves and rub the whole lamb over with olive oil and sea salt and pepper.

Place on roasting dish and cover with tin foil or in a creuset with lid.Put in a preheated oven at 325-350 farenheit for about 3 1/2 to 4 hours. Take out of pan and let rest for a few mins. Use the pan juices to make a gravy of your choice. I added red wine and vegetable stock to mine.

When serving place on plate and shred lamb from the bone (Like you do with crispy duck)

I served it with seasonal roast veg: parsnips, carrots, butternut squash and sweet potato.

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