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Roast Shoulder of lamb with honey & herbs

Roast Shoulder of lamb with honey & herbs


  • 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

  1. Preheat oven to 200°C Gas Mark 6
  2. 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
  3. Mix together the thyme, rosemary, sage and oregano in a bowl and season the mixture well with salt and black pepper
  4. Press a handful of the herb mixture into the skin of the lamb, massaging it all over and into the meat well
  5. Sprinkle some of the herb mixture across the bottom of a casserole pot with a lid
  6. Place the lamb shoulder into the casserole pot and squeeze the lemon juice over the lamb and sprinkle with any remaining herb mixture
  7. Drizzle the lamb with the honey and a little olive oil
  8. Pour the water into the casserole pot then put the lid on and in the oven and cook for approx. 3 hours
  9. 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
  10. 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
  11. Drizzle the meat with any juices from the casserole pot
  12. Serve the meat and allow guests to help themselves

The picture and recipe has been taken and modified from Farmison's & Co

  #Recipes   #Occasions & Events   #lamb   #festivecooking

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