Slow Roast Lamb Shoulder with Potatoes and Gravy
Slow Roast Lamb Shoulder with Potatoes and Gravy



  • 2.25kg shoulder of lamb
  • 4 sliced garlic cloves
  • 750g waxy potatoes, cut into thick 2cm slices
  • 570ml beef or lamb stock
  • Green veggies, to serve
  • For the Gravy
  • 3 tbsp lamb fat
  • 50g flour
  • 450ml lamb stock
  • 100ml red wine
  • 2 tsp redcurrant jelly
  • Dash of Worcestershire sauce
  • Preheat the oven to 220C. Slit the lamb skin with a sharp knife to make small holes, and stuff with sliced garlic. Place the lamb in a roasting tin, roast for 20 mins, then turn and roast for 20 mins more. Meanwhile, boil a pan of water, and add the potatoes for 4 mins. Drain well, then place under the lamb in the roasting tin. Cover with foil, reduce the temperature to 160C and roast for 4 hours.
  • Make the gravy by spooning some lamb fat into a saucepan. Add the flour, stir for 30 seconds, then whisk in the stock, wine, jelly, and Worcestershire sauce. Carve the lamb and serve with generous helpings of the roast potatoes and gravy.
4 hrs
6 serving

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