Blagdon’s Aromatic Slow-Roasted Lamb Shoulder
“I really love recipes that are easy and don’t have an ingredients list as long as your arm. As most butchers and chefs will tell you, early spring is the best time of year to be eating lamb, as lambs move into hoggets (over a year old) they put down a delicious covering of buttery fat, coupled with a darker, richer meat. This recipe really brings all these delicious elements together and the longer cooking time means that tenderness is assured.” Blagdon’s Butchery Manager, Simon Osborne.
- 1 x 1.2 kg lamb shoulder, knuckle removed
- 1 tsp. sea salt
- 4 bulbs wet (new season) garlic
- Olive oil, for frying
- 1 x 400g tin chopped tomatoes (or really ripe tomatoes)
- 1 tbsp. whole cumin seeds, toasted
- 1½ litres/2½ pints chicken stock
- Salt and pepper
- 1 sprig rosemary
- ½ tsp. ground cumin
- ½ tsp. ground paprika
- Season the lamb generously with the sea salt. Brown the meat all over in a large frying pan to create a lovely salty crust.
- Preheat the oven to 170C/330F/Gas Mark 3.
- Break up the garlic into individual cloves, leaving the skin on. Gently fry the garlic in olive oil, then add the tomatoes, cumin and stock. Season with salt and pepper - remember there will be plenty of salt on the lamb already.
- Pour into a roasting tin and add the rosemary, cumin seeds and paprika. Place the lamb on top.
- Cover and roast for 2-3 hours, or until the meat falls beautifully away from the bone.