Page 133 - COMING UNSTUCK by Sara tuck

slow-cooked This lamb shoulder is

cooked long and slow until
lamb shoulder the meat is meltingly tender
and just falls off the bone –
basically just bung it in the
oven and forget about it…

Serves 6 Remove the lamb from the fridge half an hour before cooking
to come to room temperature. Preheat the oven to 150˚C
2.3kg (5 lb) lamb shoulder, (300˚F). Put the onions, bay leaves and two sprigs of rosemary
on the bone in the base of a medium-sized roasting pan. Put the lamb on
2 red onions, thickly sliced top, fat-side up. Make 10 slits in the flesh and poke garlic into
3 bay leaves the holes. Pour wine into the base of the dish and season the
4 large sprigs rosemary lamb really well with salt and pepper. Cover the lamb in tinfoil
10 cloves garlic, peeled and cook for 4¼ hours. Remove the foil and cook another hour,
1 cup white wine then crank up the heat to 180˚C (350˚F) for a further
sea salt & freshly ground pepper 35-40 minutes. By this time the meat will be golden and
burnished on the top and sweet and tender underneath.
Transfer to a serving platter (if desired) and garnish with
remaining rosemary to serve.

The meat is amazing as it is, but feel free to use the flavour-
packed pan juices to make gravy, or serve with chutney, salsa
verde or good old mint jelly.

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