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Method

  1. Remove your joint from the packaging and bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
  3. Choose a large, flameproof casserole with deep sides and tight fitting lid.
  4. Season the meat with sea salt then sit on top of the Mirepoix and place in the centre of the oven and roast for 25 minutes until nicely browned.
  5. Whilst the lamb is roasting make the glaze, simply boil the ingredients together until a syrup consistency then season to taste.
  6. Next, add 200ml chicken stock to the lamb dish and cover with a tight fitting lid and cook for 4 to 5 hours on 140°C for fan assisted or 160°C for ovens without a fan (gas 3), the meat is ready when it is tender, it should pull away easily when pierced with a skewer.
  7. Remove from the oven, put onto a clean tray ready to glaze.
  8. Turn the oven up to 200°C for fan assisted or 220°C for ovens without a fan (gas 7).
  9. Brush the lamb liberally with half the glaze then place back in the oven for 10 to 15 minutes applying more glaze as it roasts.
  10. For the gravy pass the roasting juices through a fine strainer into a clean saucepan and bring to a simmer, skim away any fat that rises to the surface and reduce until rich & glossy then thicken with a little corn flour mixed with cold water & keep warm.
  • Champ mash & Cavolo Nero alongside the gravy made from the roasting juices.