Shop and Clock No Text

est. 1932

Bowers Butchers

Facebook circle blue large Twitter circle blue large Instagram-Icon

71 Lynn Road

Gaywood

King's Lynn

Norfolk

PE30 4PR

Bowers Recipes

Welcome to our recipe page

 

At Bowers Butchers we aim to provide you with the finest free range, locally sourced meat and are proud of the quality we offer.  This is why we want to offer you the best advice on how to prepare and produce wonderful meals for yourselves at home.

Slow cooked shoulder of Lamb (serves 8-10)

By Bowers Butchers, Mar 30 2015 09:46AM

Ingredients:


2.5-3kg shoulder of lamb on the bone

1 pint of water

200ml red wine

2 whole bulbs of garlic

2 large sprigs of rosemary

150g unsalted butter, softened

1 tsp paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1 medium onion, peeled and sliced

2 carrots, peeled and sliced

2 sticks of celery, peeled and chopped

1 large sprig of thyme

Salt and pepper

1 dessert spoon of corn flour dissolved in a little water


Preparation:


Remove your shoulder of lamb from the fridge a few hours before cooking to make sure it is at room temperature when you start. Pre-heat your oven to its maximum setting.


In a large roasting tin scatter the onions, carrots, celery, thyme and one of the bulbs of garlic sliced in half (no need to peel or remove individual cloves) Pour in the water.


Take two cloves from the remaining bulb of garlic and some of the rosemary and finely chop before adding to the butter along with the spices and salt and pepper to make into a paste.


With a thin sharp knife, make even incisions all over the skin of the lamb, about 2 inches apart. Peel and slice the remaining cloves of garlic. Stuff each of the incisions with some garlic and rosemary. When all the incisions are filled, rub the butter paste all over the skin, making sure you get in all the nooks and crannies. Cover with foil and place on the middle shelf of the oven. Immediately turn the heat down to 180c/gas mark 3 and cook for 3 hours. Remove foil and cook for a further 30 minutes.


Once cooked remove the lamb and place in a dish. Cover and allow to rest for 30 minutes. Meanwhile, place the roasting tin with all the vegetables and cooking juices on the hob on a medium heat. (You may need to add a little water to top up the juices) Add the wine and stir to mix together all the tasty pieces from the bottom of the roasting tin. After a couple of minutes drain through a fine sieve into a saucepan; return to the heat. Stir in the dissolved corn flour to thicken the gravy; season with salt and pepper to taste.

Add a comment
* Required
RSS Feed

Web feed