Slow Cooked Lamb Shoulder with Mash and Gravy

Name: Slow Cooked Lamb Shoulder with Mash and Gravy
Total time: 260 min
Yield: 1 servings
Cuisine: British
Ingredients: 1 lamb shoulder; 2 onions; 1 bunch carrots; 1 head garlic; 1 kg potatoes; 1 cup chicken stock; 1 beef stock; 1 cream; 1 sprig rosemary; 1 pinch salt; 1 pinch pepper; 1 olive oil; 1 half a pack butter; 1 flour

4h 20m

Serves 1

youtube.com

Slow Cooked Lamb Shoulder with Mash and Gravy

youtube.com

4h 20m

Serves 1

Directions

1Cut up some onions and line the bottom of a baking tray with them.
2Cover the lamb in salt and pepper.
3Grab some rosemary and break it up, putting it in the baking tray.
4Bust up a shit load of garlic cloves and drop them in the tray as well.
5Cover it with a bit of olive oil.
6Tip in a cup or so of chicken stock.
7Wrap it tightly with foil.
8Preheat your oven to 160 degrees and put the lamb in to cook for 4-5 hours (depending on the size of your lamb shoulder).
9Peel and cut up your potatoes and chuck them in a pot.
10Add a little salt to the water.
11Once the potatoes are done, turn the heat off and drain them.
12Cover the carrots in olive oil, salt, and pepper.
13Put the carrots in a baking tray and fill it up with cold water.
14Make the mash: add butter, cream, salt, and pepper to the drained potatoes.
15Take the lamb out of the oven and let it rest.
16Make the gravy: Bang a pan on, turn the heat on, and put a knob of butter in.
17Slowly introduce some flour.
18Put some stock in it and bring it to a boil, then strain it through a sieve.
19Serve it up: put some mash on a plate, a couple of carrots, then top with the lamb and gravy.

Ingredients

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

Equipment

knifebaking trayaluminum foilpotwhisktongs

Slow Cooked Lamb Shoulder with Mash and Gravy

4h 20m

Serves 1

youtube.com

Slow Cooked Lamb Shoulder with Mash and Gravy

youtube.com

4h 20m

Serves 1

Directions

1Cut up some onions and line the bottom of a baking tray with them.
2Cover the lamb in salt and pepper.
3Grab some rosemary and break it up, putting it in the baking tray.
4Bust up a shit load of garlic cloves and drop them in the tray as well.
5Cover it with a bit of olive oil.
6Tip in a cup or so of chicken stock.
7Wrap it tightly with foil.
8Preheat your oven to 160 degrees and put the lamb in to cook for 4-5 hours (depending on the size of your lamb shoulder).
9Peel and cut up your potatoes and chuck them in a pot.
10Add a little salt to the water.
11Once the potatoes are done, turn the heat off and drain them.
12Cover the carrots in olive oil, salt, and pepper.
13Put the carrots in a baking tray and fill it up with cold water.
14Make the mash: add butter, cream, salt, and pepper to the drained potatoes.
15Take the lamb out of the oven and let it rest.
16Make the gravy: Bang a pan on, turn the heat on, and put a knob of butter in.
17Slowly introduce some flour.
18Put some stock in it and bring it to a boil, then strain it through a sieve.
19Serve it up: put some mash on a plate, a couple of carrots, then top with the lamb and gravy.