Rhug Estate Salt Marsh Lamb Shoulder Bone In

** Featured Facebook recipe from Peter Weeden, Head chef – Duke of Cambridge Islington **

Shoulder of lamb with porter

This is a simple slow roasted shoulder which can be served as a Sunday roast or alongside a BBQ

1 shoulder of lamb
1x 440ml can of porter/stout/Guinness
2X Tbls molasses
1x tsp allspice
2x tsp smoked paprika
2x red chilli chopped
1x head of garlic
1x Tbls Tom paste
2x onion 1 inch dice
2x carrot in thick rounds
2x sticks celery 1 inch chunks
Salt and pepper

Method
Well season the shoulder with the salt and spices, put in a relatively snug ovenproof dish, add the veg, tomato paste and porter then cover and leave to marinate overnight.
Set the fan oven to 140 degrees C.
Put the lamb in the oven for three hours covered, then uncover and give a further 45 mins glazing with the cooking juices. Check it is tender with a skewer, if it feels squeaky then cover and return to the oven for 30 mins and repeat if necessary till tender. Rest for 30 mins

Roast new potatoes with salt, olive oil and garlic, half the potatoes and roast for 1 hour whilst the lamb cooks, crush 4 cloves of garlic and add to the potatoes, turn and return to the oven for 15/20 mins. Sprinkle with chopped parsley.

Corn with peanut sauce
Boil 4 corn (each cut in half) in well salted water or grill corn on the cob and serve with peanut sauce. Mix 2Tbls peanut butter with 100ml of warm water(takes a while to combine so be patient!) season with fish sauce, a tsp of honey, the zest and juice of a lime, a squeeze of Sriracha and a little chopped coriander

Steamed Green beans (optional)

Salt Marsh Lamb available June – December