6 to 8
This amazing recipe is taken (by kind permission) from Darina Allen’s Book, Forgotten Skills of Cooking.
Like the neck, this is another part of the animal that gets quite a bit of exercise, so a slow –cooking method, be it roasting or braising, will transform the connecting tissue into meltingly tender meat. You may cook this recipe on top of the stove rather than in the oven.
- 1 shoulder of Lamb or Hogget, about 3.5 – 4.5kg (8-10lb)
- 3 Tablespoons Extra virgin olive oil.
- 6 Fresh Thyme Sprigs.
- 225 ml (8fl oz) dry white wine.
- 450ml (16fl oz) Homemade Chicken Stock.
- 6 Organic Garlic heads
- Salt and freshly ground pepper.
Sprigs of Fresh Thyme & Flat parsley.
Prepare potatoes for boiling add salt and pepper. and then butter when going to mash.
Preheat the oven to 150°C /300°F /Gas mark 2. Score the flat side of the shoulder of lamb. Heat a little extra virgin olive oil in a wide shallow pan, and add a few sprigs of thyme. Lay the shoulder flat side down in the pan, and brown on a gentle heat – don’t rush this stage or the pan may burn.
Lift out the lamb, pour out and discard the excess fat. Deglaze the pan with dry white wine. Bring to the boil for 4-5 minutes. Then add the stock. Add the unpeeled garlic heads, 2 or 3 sprigs of thyme and the lamb. Return to the boil. Cover tightly, transfer to the oven and cook for 2-2 ½ hours or until the meat is tender and succulent and almost falling off the bone. Transfer to a carving dish and surround with the cooked garlic cloves.
Strain and degrease the cooking juices, return to the pan and cook uncovered over a high heat to concentrate the flavour. Taste and correct the seasoning. Serve these delicious juices with the lamb or hogget, cut in thick slices and surround by the cooked garlic cloves, sprigs of fresh thyme and flat parsley.
Mashed potatoes or colcannon make a delicious accompaniment.