This slow-roasted lamb shoulder is flavoured with garlic, rosemary and wine, and takes just 15 minutes to prepare
- 5 garlic cloves, peeled, plus 1 full head, cloves separated but unpeeled
- 3tbsp rosemary leaves, chopped, plus 2 large bunches rosemary
- 2tbsp soy sauce
- 1 shoulder of lamb
- 4 onions, peeled and cut into large chunks
- 150ml (0.25pt) dry white wine
- 300ml (0.5pt) strong chicken or lamb stock
Heat the oven to 140 C, 120 C fan, 275 F, gas 1. Using a pestle and mortar, make a paste with the 5 peeled garlic cloves, chopped rosemary and soy sauce. Slash the top of the lamb shoulder 5 or 6 times make the cuts around 1cm (0.5in) deep and rub the paste into these cuts, spreading the remainder over the flesh.
Place the onions, unpeeled garlic cloves and half the rosemary sprigs in the centre of a large, deep roasting tin, and sit the lamb on top of it. Season it with lots of black pepper and a little salt, then scatter over the remaining rosemary. Pour the white wine and the stock into the roasting tin and cover with a loose tent of foil, folding the edges tightly around the tin.
Roast in the oven for about 6 hours, until the lamb can be easily pulled from the bone using a fork. Then turn the oven up to 170 C, 150 C fan, 325 F, gas 3, remove the foil and roast the lamb for a further 20 minutes, until the top has become crisp and it has turned a rich dark-brown colour. Leave to rest for about 20 minutes, then serve alongside some roasted vegetables and the juices from the pan. If the juices look a bit fatty, pour into a jug and skim the fat off the top with a spoon or turkey baster.
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