BRAISED SHOULDER OF LAMB
Chop, leg, best end of lamb are all splendid, but a slow-braised shoulder of lamb . . . aahhh! A piece of meat with a truly giving nature.
Servings
5
Servings
5
Ingredients
Instructions
  1. In an oven tray deep and wide enough to house your shoulder of lamb, brown the shallots and garlic in oil. Lay the bundle of herbs in the pan and put the shoulder of lamb on top. Pour on the white wine and stock. Season the shoulder liberally.
  2. Cover with foil and place in a gentle oven for 3-ish hours, as always keeping an eye on it and poking it with a small, sharp knife to check if it’s done. As far as cooking meat goes, shoulder of lamb is one of the best-behaved joints and you don’t even have to know how to carve. It is a case of attack.