Cooking With Richard

I have to admit I was watching the excellent Jamie at Home last Friday and he made a slow-cooked roast shoulder of lamb, similar to the ones I’ve made here before, except he used garlic and rosemary for the classic base seasoning.

This is my version, much modified. I cooked the shoulder for 4½ hours, first for 15 minutes at maximum (220°C), then at 130°C. The meat just falls away from the bone after this, and the dissolved fats and sinews in the meat make it moist and rich:

I made a gravy in the usual way, but added fresh mint and capers:

Rosemary and mint came from the garden, lamb from Yorkshire, and the carrots and sweet potatoes from the UK, so this is local food for local people.

This entry was posted on Monday, January 21st, 2008 at 9:56 pm and is filed under photos, food, nature, littlebritain. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.