12-hour roasted lamb shoulder FF

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Combination of these two recipes - 

Easily scales up for more people. Leftovers can be reheated, frozen, combined into curries etc.

For 4-6 ppl

  1. Dry lamb and remove any very fatty bits, and skin if you want, but this is easily removed once cooked as well (just a choice if you want meat browned and crusted on top).
  2. Rub 1 tbsp oil over top and add freshly ground salt & peper 
  3. Place veg & herbs in bottom of large casserole dish or high-sided roasting pan.
  4. Place lamb on top, season well. If you want, deeply score lamb and insert garlic.
  5. Pour wine & stock in under lamb.
  6. Cook for 45 mins on high temp, then reduce to 110C fan. Cover lamb with tightly fitting lid, or double layer of foil tied with string (tent over any sharp bones with greaseproof paper). 
  7. Return to oven for 12 hours. 
  8. To serve, remove lamb to carving board and cover with foil while you make the jus.
  9. Strain juices into jug removing veg (can be eaten or discarded). Filter off as much fat as you can with a spoon or basting syringe/gravy jug.
  10. Reduce down juices then add cornflour slurry to thicken. Taste and add more wine/seasoning if required. Jus should be thinner than a gravy. 

Serve with potatoes and seasonal greens. 

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