Roast Shoulder of lamb with honey & herbs
Ingredients
- 2.0kg Shoulder of Lamb (on the bone)
- Handful of fresh Thyme (leaves only)
- Bunch of fresh Rosemary (leaves only)
- Handful of fresh sage roughly chopped
- 1 tbsp dried Oregano Salt and Black Pepper 1 Lemon – juice only
- 1 heaped tbsp Honey
- 2 tbsp Olive Oil
- 125ml/4fl oz water Cooking Instructions
Cooking Method
- Preheat oven to 200°C Gas Mark 6
- Using the tip of a sharp knife, make shallow scores to the outer layer of skin and fat on the lamb shoulder – be careful not to score the meat – make scores across the entire surface of the meat
- Mix together the thyme, rosemary, sage and oregano in a bowl and season the mixture well with salt and black pepper
- Press a handful of the herb mixture into the skin of the lamb, massaging it all over and into the meat well
- Sprinkle some of the herb mixture across the bottom of a casserole pot with a lid
- Place the lamb shoulder into the casserole pot and squeeze the lemon juice over the lamb and sprinkle with any remaining herb mixture
- Drizzle the lamb with the honey and a little olive oil
- Pour the water into the casserole pot then put the lid on and in the oven and cook for approx. 3 hours
- Check the dish after 1 hour – the lamb should be starting to colour and if the water has evaporated add a little more – this will help maintain the dishes moisture
- After 3 hours remove the casserole from the oven and allow the meat to rest for 6-8 minutes When ready to serve use a knife and fork to pull pieces of meat away from the bone and place on a serving dish
- Drizzle the meat with any juices from the casserole pot
- Serve the meat and allow guests to help themselves
The picture and recipe has been taken and modified from Farmison's & Co
#Food & Drink #Recipes & Meal Ideas #lamb #festivecooking
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