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Wiltshire Horn lamb from Bob King at Lower Bayton Farm. Richer and more marbled than the leg, rolled shoulder is made for slow roasting until it pulls apart with a fork.
How to cook
Season and brown the lamb all over, then brown chunky carrot, onion, celery and garlic.
Put everything in a pot with stock, cover with a paper lid and a lid, bring to a simmer and cook in the oven at 140°C.
Start checking at 3 hours. It's ready when the meat pulls easily from the bone.
Lift out the lamb, strain the cooking liquid and reduce it to a glossy sauce to spoon over.
Wiltshire Horn lamb from Bob King at Lower Bayton Farm. Richer and more marbled than the leg, rolled shoulder is made for slow roasting until it pulls apart with a fork.
How to cook
Season and brown the lamb all over, then brown chunky carrot, onion, celery and garlic.
Put everything in a pot with stock, cover with a paper lid and a lid, bring to a simmer and cook in the oven at 140°C.
Start checking at 3 hours. It's ready when the meat pulls easily from the bone.
Lift out the lamb, strain the cooking liquid and reduce it to a glossy sauce to spoon over.