Slow Cooked Lamb Shoulder with Mash and Gravy

260 mins
Serves 1
youtube.com

Directions

  1. 1Cut up some onions and line the bottom of a baking tray with them.
  2. 2Cut up some onions and line the bottom of a baking tray with them.
  3. 3Cut up some onions and line the bottom of a baking tray with them.
  4. 4Cover the lamb in salt and pepper.
  5. 5Cover the lamb in salt and pepper.
  6. 6Cover the lamb in salt and pepper.
  7. 7Grab some rosemary and break it up, putting it in the baking tray.
  8. 8Grab some rosemary and break it up, putting it in the baking tray.
  9. 9Grab some rosemary and break it up, putting it in the baking tray.
  10. 10Bust up a shit load of garlic cloves and drop them in the tray as well.
  11. 11Bust up a shit load of garlic cloves and drop them in the tray as well.
  12. 12Bust up a shit load of garlic cloves and drop them in the tray as well.
  13. 13Cover it with a bit of olive oil.
  14. 14Cover it with a bit of olive oil.
  15. 15Cover it with a bit of olive oil.
  16. 16Tip in a cup or so of chicken stock.
  17. 17Tip in a cup or so of chicken stock.
  18. 18Tip in a cup or so of chicken stock.
  19. 19Wrap it tightly with foil.
  20. 20Wrap it tightly with foil.
  21. 21Wrap it tightly with foil.
  22. 22Preheat your oven to 160 degrees and put the lamb in to cook for 4-5 hours (depending on the size of your lamb shoulder).
  23. 23Preheat your oven to 160 degrees and put the lamb in to cook for 4-5 hours (depending on the size of your lamb shoulder).
  24. 24Preheat your oven to 160 degrees and put the lamb in to cook for 4-5 hours (depending on the size of your lamb shoulder).
  25. 25Peel and cut up your potatoes and chuck them in a pot.
  26. 26Peel and cut up your potatoes and chuck them in a pot.
  27. 27Peel and cut up your potatoes and chuck them in a pot.
  28. 28Add a little salt to the water.
  29. 29Add a little salt to the water.
  30. 30Add a little salt to the water.
  31. 31Once the potatoes are done, turn the heat off and drain them.
  32. 32Once the potatoes are done, turn the heat off and drain them.
  33. 33Once the potatoes are done, turn the heat off and drain them.
  34. 34Cover the carrots in olive oil, salt, and pepper.
  35. 35Cover the carrots in olive oil, salt, and pepper.
  36. 36Cover the carrots in olive oil, salt, and pepper.
  37. 37Put the carrots in a baking tray and fill it up with cold water.
  38. 38Put the carrots in a baking tray and fill it up with cold water.
  39. 39Put the carrots in a baking tray and fill it up with cold water.
  40. 40Make the mash: add butter, cream, salt, and pepper to the drained potatoes.
  41. 41Make the mash: add butter, cream, salt, and pepper to the drained potatoes.
  42. 42Make the mash: add butter, cream, salt, and pepper to the drained potatoes.
  43. 43Take the lamb out of the oven and let it rest.
  44. 44Take the lamb out of the oven and let it rest.
  45. 45Take the lamb out of the oven and let it rest.
  46. 46Make the gravy: Bang a pan on, turn the heat on, and put a knob of butter in.
  47. 47Make the gravy: Bang a pan on, turn the heat on, and put a knob of butter in.
  48. 48Make the gravy: Bang a pan on, turn the heat on, and put a knob of butter in.
  49. 49Slowly introduce some flour.
  50. 50Slowly introduce some flour.
  51. 51Slowly introduce some flour.
  52. 52Put some stock in it and bring it to a boil, then strain it through a sieve.
  53. 53Put some stock in it and bring it to a boil, then strain it through a sieve.
  54. 54Put some stock in it and bring it to a boil, then strain it through a sieve.
  55. 55Serve it up: put some mash on a plate, a couple of carrots, then top with the lamb and gravy.
  56. 56Serve it up: put some mash on a plate, a couple of carrots, then top with the lamb and gravy.
  57. 57Serve it up: put some mash on a plate, a couple of carrots, then top with the lamb and gravy.

Ingredients

  • 1 lamb shoulder
  • 1 lamb shoulder
  • 1 lamb shoulder
  • 2 onions
  • 2 onions
  • 2 onions
  • 1 bunch carrots
  • 1 bunch carrots
  • 1 bunch carrots
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 1 kg potatoes
  • 1 kg potatoes
  • 1 kg potatoes
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 beef stock
  • 1 beef stock
  • 1 beef stock
  • 1 cream
  • 1 cream
  • 1 cream
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 half a pack butter
  • 1 half a pack butter
  • 1 half a pack butter
  • 1 flour
  • 1 flour
  • 1 flour

Equipment

knifebaking trayaluminum foilpotwhisktongs