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Ingredients
Method
- 1.8kg lamb shoulder, bone in
- 4 cloves garlic, sliced
- 2 sprigs rosemary
- 2 tbsp olive oil
- 1 cup beef or lamb stock
- 1/4 cup redcurrant jelly
- 1/4 cup red wine
- Sea salt and cracked pepper
- Preheat oven to 150 degrees. Make small incisions in the lamb and insert garlic slivers and rosemary. Rub with olive oil, salt and pepper, then roast covered for 3.5 to 4 hours until falling o the bone.
- Rest the lamb, then pour pan juices into a saucepan with stock, red wine and redcurrant jelly. Simmer for 8 to 10 minutes until reduced to a glossy jus.
- Shred or carve the lamb and serve with the jus poured over.
4 hrs 30 mins
6 serving
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