Remember to remove your lamb shoulder joint out of the
packaging, pat dry and bring to room temperature.
Pre heat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Season the joint just prior to roasting.
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Massage a little goose or duck fat or a light olive oil if the
joint does not have a generous coating of fat then season with good
quality fine sea salt.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
peppercorns, another nice addition can be a head of garlic split in
Place the joint skin side up onto the trivet which should line
the base of the tray.
Place in centre of oven and roast for 20 minutes then reduce
the temperature to 190°C then continue roasting for 35 minutes per
500g reaching a core temperature of minimum 60°C.
Alternatively add half a bottle of white wine and the same of
water to the tray and pot roast after the initial 20 minute roast
by covering with tin foil and cooking o 140°C for 5 to 6 hours nice
and slow, ensure the meat comes away from the bone easily if using
Remove from oven and pop onto a clean tray and keep warm by
covering with a sheet of tin foil then resting for a minimum of 20
minutes before carving, leaving the roasted vegetables in the tray
for the gravy.
For the gravy I make up 500 ml of essential cuisine lamb stock,
then deglaze roasting tray with this stock stirring all the
caramelized juices from the tray, then pass through a fine sieve
pushing all the juices from the vegetables into a clean sauce pan,
bring to the simmer and thicken if required by whisking in a
teaspoon of corn flour mixed with a little cold water and reduce
till you reach a rich glossy gravy.