Slow-cooked shoulder of lamb
This makes a great Sunday lunch or weekend family supper. Children can help rub on the rosemary and garlic.
- 15 garlic doves (10 left whole and 5 finely chopped)
6 sprigs of rosemary
1 whole shoulder of lamb, bone-in (about 2kg)
1 tablespoon finely chopped rosemary
Sea salt and freshly ground black pepper (optional)
Preheat the oven to 220°C/ gas mark 7.
Put the garlic cloves and the sprigs of rosemary in a lidded, ovenproof dish large enough to hold the joint or a roatingtin. Place the lamb on top of the rosemary and garlic. Rub the crushed garlic and the finely chopped rosemary over the lamb and season with a little salt and pepper. Tightly cover the dsih with foil and then put the lid or cover the tin with double layer of foil.
Place the lamb in the oven, reduce the tmperature to 170°C/ gas mark 3 and cook for 3 hours.