Monday, 8 March 2010

Roast Dinner

Remember that lamb shoulder ?

Here it is ready to go into the oven having been studded with garlic & herbs. For shoulder I use Jamie Oliver's slow roasted lamb recipe. I ignore the vegetables, preferring to go with a more standard roast potatoes and 2 veg serving style.

If you can get yourself a full shoulder this is one of the nicer things you can do with it. Season and herb stud the lamb and then slide it into the oven, it's going to be in there for 3-4 hours. you can leave it alone and just enjoy your kitchen warming up and being scented with roasting herbs & meat.

Its a very lazy way to make an impressive roast dinner, there are maybe 10 minutes of prep work required and then you've a couple of hours in which to do what ever you fancy before heading back to the kitchen to sort out veggies, mint sauce and any other bits of  dinner that you want.

The lamb comes out of the oven tender and juicy. Shoulder is horribly difficult to carve, so don't bother, shred it.

A full shoulder will comfortably feed 8 but don't plan on left overs (even though cold it makes a very good lunch) as somehow there never seems to be any.

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