Slow-roasted lamb shoulder with sherry recipe
As it cooks low and slow it mellows, adding way more depth to pan juices than wine or stock.
Slow-cooked lamb is right up there as a Sunday lunch fave, and here Tesco mag food ed, Sarah shares her secret weapon for slow-roasting lamb shoulder: sherry. 'Dry fino cuts through the richness of lamb perfectly.
Ingredients
Directions
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1.
Bring the lamb out of the fridge 30 mins before you want to cook. Rub all over with the oil and sit it in a deep roasting tray. Preheat the oven to gas 2½, 160°C, fan 140°C. Dot the garlic cloves and bay over and around the lamb. Add the sherry with 300ml of water and the stock pot. Cover the lamb tightly with a sheet of baking paper followed by kitchen foil, scrunching around the tray edges well. Bake for 3½ hrs until the lamb is falling-apart tender.
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2.
Pour the lamb juices carefully into a jug through a sieve, discarding the bay and garlic. Add enough cold water to the lamb juices to make up to 700ml. Increase the heat to gas 7, 220°C, fan 200°C and pop the lamb back in, uncovered, for 20-25 mins to caramelise up a bit.
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3.
Meanwhile, make the gravy. Spoon 3 tbsp of the fat that has risen to the top of the juices into a saucepan. Over a medium heat, whisk in the flour until it forms a thick paste. Very gradually stir in the lamb juices, working slowly to prevent lumps forming. Simmer for 1 min, whisking, to thicken, then keep warm until the lamb is ready.
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4. Tip:
Pale gravy? Doing away with the faff of pre-browning your meat can mean paler juices. An optional teaspoon of Marmite will add instant colour.
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