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Slow-roasted shoulder of lamb, braised summer vegetables and roasting juices
Fruit and vegetables
2 sprigs
rosemary
, leaves only, finely chopped
3
sage
leaves, finely chopped
1 bulb
garlic
, cut in half horizontally
3 sprigs
thyme
2 medium
onions
, root intact, cut into 6 wedges
250g/9oz
carrots
, washed, halved lengthways and cut into 3cm/1¼in pieces
3 leaves
Swiss chard
, stalks and leaves chopped
2
Little Gem lettuce
, stalk intact, cut lengthways into 6 pieces
250g/9oz yellow
beetroot
, washed and cut into even-sized pieces
4 sprigs flatleaf
parsley
, leaves only, roughly chopped
Cooking ingredients
1 tsp
sea salt
½ tsp freshly ground
black pepper
2 tbsp
olive oil
2 tbsp
rapeseed oil
1
bay leaf
1 tbsp
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
2 tbsp
butter
Meat, fish and poultry
1.5kg/3lb shoulder of new season
lamb
, hung for 10 days
Other
700g/1lb 8oz lamb bones and trimmings, cut into 2cm/¾in pieces – your butcher should be able to give you these
100ml/4fl oz Chardonnay wine, or other dry
white wine
Back to recipe
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