What she’d tell you
Four hours, and fifteen minutes of them are yours. Put it in after lunch, forget about it entirely, and at seven o'clock it will come apart under a spoon.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Heat the oven to 160°C. Cut the garlic into slivers and strip half the rosemary.
Stab the lamb all over with a small knife and push a sliver of garlic and a few rosemary needles into each hole.
Rub with the oil, salt and pepper.
Scatter the thickly cut onion and carrot in a deep tin, sit the lamb on top, pour in the broth and wine, and add the remaining rosemary.
Cover tightly with foil and roast 4 hours.
Take the foil off and give it 20 minutes at 200°C to colour the top.
Rest 20 minutes, then pull it apart with two forks. Skim the fat from the juices and pour them over.
If you haven’t got it
Lamb Shoulder
pork shoulder, same method and half the price
Red Wine
more broth with a spoon of balsamic
Keeping it
Four days in the fridge, kept in its juices.
Covered at 160°C for 20 minutes. Freezes for three months, shredded.
