Wednesday 15 February marks National Lamb Day. In honour of this special day Chef Alistair Forster has prepared a delectable recipe for your enjoyment.
This flavorful, ample cut consist of nicely marbled meat that has a pronounced sweetness. Because the shoulder muscles do more work than the leg muscles, they are less tender and thus take well to long slow roasting or braising
SLOW BRAISED SHOULDER OF LAMB WITH THYME AND BALSAMIC – SERVES 4-6
1 Quality Mark lamb shoulder – rested at room temperature for 1 hour
8 sprigs of fresh thyme
8 medium onions, whole and peeled 2 bulbs of garlic, peeled
250ml balsamic vinegar
Pre-heat oven to 180°C or gas 4. Rub the shoulder of lamb with olive oil and season. Drizzle oil into the base of a large casserole dish. Place onions, garlic and thyme in the dish with the lamb sitting on top. Place in oven for 15-20 minutes for the lamb and onions to colour. Remove the pot and cover with a lid. Turn the temperature down to 110°C and place back in the oven for ve hours.
Remove the garlic and onions and reserve for later. Add the balsamic vinegar and return to oven to cook for another one and a half hours without the lid. Baste the lamb with the balsamic every 20 minutes. After one and a half hours remove and place the lamb on a low heat on the stove top to reduce any liquid, continue to baste as the liquid reduces then add the onions and garlic to warm through. Serve with the onions and garlic and some bubble and squeak