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Slow-roast shoulder of lamb
Fruit and vegetables
2
onions
, sliced
1
rosemary
sprig, leaves chopped roughly
5 large
potatoes
, peeled and sliced
1
garlic
bulb, cut in half
2
Little Gem lettuces
, leaves separated
50g/1¾oz
rocket
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
50ml/2fl oz
vegetable oil
salt and freshly ground
black pepper
2 tbsp
olive oil
1 tbsp
white wine vinegar
Dairy, eggs and chilled
100g/3½oz unsalted
butter
Meat, fish and poultry
1 small shoulder of
lamb
(about 1.5kg–2kg/3lb 5oz–4lb 8oz)
Other
1 litre/1¾ pints
lamb stock
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