- 2.2kg whole lamb shoulder
- 3 tbsp rosemary, chopped
- 3 tbsp olive oil
- 1 tsp paprika
- Salt and pepper
- 2 sliced onions
- 1.2 litres beef or lamb stock
- 2 tbsp plain flour
- 1 tbsp redcurrant or cranberry jelly
- Preheat your oven to 220C. Put the lamb on a board, mix together the oil, rosemary, and paprika, along with plenty of salt and pepper, and rub the mixture all over the meat.
- Put the onions and the stock into a roasting tin, pop a rock on top, and then place the lamb on the rack. Roast for 30 mins, then reduce the heat to 160C, put some foil on the meat, and roast for another 3-4 hours until completely tender.
- Remove the foil, and put the lamb on a plate to rest. Make the gravy by skimming the fat into a bowl, and spooning 2 tbsp of the fat into a saucepan. Sieve the roasting juices and softened onion into a jug, then add boiling water to the juge to make up to 570ml. Heat up the fat in a saucepan, add the flour and stir well, then add the roasting juices and whisk until thickened. Add the jelly and some seasoning. Serve the lamb in slices with vegetables, and pour over your homemade gravy.
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