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| Organic Welsh Shoulder of Lamb Whole |
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Organic Welsh Shoulder of Lamb Whole
Roasting.
This is the technique for larger pieces of meat. Any size joint from a half leg of lamb to a whole rib of beef is suitable. Whole shoulder should be slow roasted (30+ mins per lb).
Preparing meat:
Leave the joint out of the fridge for several hours before cooking. Lightly score the fat on lamb in a criss-cross pattern. A Stanley knife is most useful and safe for doing this. Lightly oil the meat and put into a suitable sized roasting tray.
Gas Mk 2, 150C, 300F for slow roasting joints such as shoulder of lamb and pork, topside of beef. Baste meat several times during cooking. After cooking time has elapsed, put joint onto an ovenproof tray and leave to rest for at least 30 minutes lightly covered with foil. The larger the joint the longer the resting time required. The juices will set in the meat and the colour will be even throughout, and it will carve without loosing juices or steam.
Sauce or gravy
Pour off the fat from the pan leaving the dark juices and caramelised bits. ‘Deglaze’ the pan with wine, water, beer, cider or water to dissolve bits on a medium heat. Add stock or vegetable juice and cook down. Thicken if desired with granules or with mustard diluted with water or wine.
Price per kg: £9.75/kg
Weight: 1.5 kg
Servings: 4 - 5
 View recipes that use this item
Item Code: 0
Price:
£14.62
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| Recipes using Organic Welsh Shoulder of Lamb Whole |
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Brasato di Stinco di Agnello - Braised Lamb Shanks with Anchovy and Tomato - Serves: 4
Preparation Time: 20 mins Cooking Time: 105 mins Total Time: 125 mins
For centuries, raising sheep was the primary occupation in the Abruzzo area, an occupation shared by the Welsh. This dish has its roots in the region. Every year Abruzzese shepherds drove their flocks through the Molise to spend the cold months grazing along the more temperate coast. In springtime, the migration would occur again, but in reverse. This dish also works extremely well with a boned and rolled shoulder. Just add an extra hour and a quarter to the cooking time. Don't be afraid of the anchovies with the lamb - they really bring out the flavour and don't taste in the least bit fishy.
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