Roast lamb when cooked very slowly is absolutely melt in the mouth. Shoulder is a much fattier cut of meat than leg, so it benefits from slow cooking, to the point that the meat can be pulled apart and easily shredded.
2.5kg Shoulder of Lamb
4-6 Sprigs of fresh Rosemary
1 Garlic bulb
50ml Olive oil
150ml White wine
Salt and black pepper
For the Mint Sauce
150ml Vinegar (brown or white, but not balsamic)
1 tbs Sugar
Large bunch of fresh mint
Preparation and cooking
Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C and cook for 4 hours – it’s done if you can pull the meat apart easily with two forks.
Whilst the lamb is cooking, make the mint sauce, by warming in the vinegar and sugar in a small saucepan until the sugar dissolves. Whilst the vinegar is still warm, combine with the very finely chopped mint leaves in a small serving dish.
Baste the lamb regularly during cooking with the juices in the baking tray. 20 minutes before the cooking is complete, add the white wine to the baking tray to mix with the meat juices and create a rich jus. Remove from the oven when cooked and rest for at least 15-20 minutes before carving, reserving the juices in the baking tray for pouring over the meat. If needed, a little flour (1 tbs) can be stirred into the juices in the baking tray over a medium heat to thicken the juices into a rich gravy.