Lamb Shoulder Hmmmmmmm
OK,
Been a while but I have to share some of my recent success stories.
Yesterdays been Lamb Shoulder.
Take Lamb Shoulder joint. Add generously Salt & Pepper Seasoning and rub in with Olive Oil (fat to the top).
Make some incisions and stick into the holes some chopped Garlic and twigs of Rosemary
Place on a few potatoes and carrots (both roughly chopped) in a tray. Also stick some Rosmary and Garlic underneath (fresh).
Add to the tray the following:
4 Red Onions quartered
2 Leeks Roughly Chopped
4 large carrots, peeled and roughly chopped
4 sticks of Celery roughly chopped
The remaining bulb of Garlic, peeled and chopped roughly (large pieces).
Now add two tins of chopped tomatoes, just pour all over the lot!
No, add a bottle of Red Wine. I used a Shiraz last night.
Pre-Heat the oven to 170
Wrap the tray in Tin foil. Double wrap! It is important that it is completely covered.
Whack in the oven for 4 hours
Enjoy the smell!!
When ready to server, place the meat on one plate, the veg with the sauce on another. You will have lots of sauce left over, whack it in a jug and tear some fresh mint leaves up into it.
I knocked up some Mash with Cheese in it as an additional dish for people to dive into.
Now, let people dive in and help themselves! The Veg is beautiful, the meat literally falls of the bone.
4 of us had this last night and there wan none left! I was even sucking the marrow out of the bones! Awesome, and the house still smells delightful.
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