Kerridge’s Slow Cooked Lamb Shoulder
Roasting shoulder rather than leg or loin takes longer, but it means you can relax a little if you’re making it at home (particularly appealing if you don’t get much practice cooking for lots of people): “Everyone always says that good meat’s got to be pink, but there are all these great traditional braises like boeuf bourguignon… and now you’ve got barbecue recipes where you use brisket that’s been cooked for 12 hours. “It’s all about the cut. If you cook saddle or rack of lamb for just a bit too long – it’s tough. But with shoulder, it’s more forgiving. It takes the stress out of cooking – the only stress is getting up early enough to put it on!”
- x 3kg lamb shoulder, bone in
- 1 tbsp salt
- 5 cloves garlic, grated
- 1 tsp cumin seeds, toasted
- 75ml olive oil
- 3 spigs rosemary, broken into smaller sprigs
- 750ml lamb or chicken stock
- 400g small Jersey Royal potatoes
- 8 small onions, peeled and cut into quarters
- For the sauce
- 100g wild garlic, blanched
- 100g parsley, leaves picked and blanched
- 1 clove garlic
- 1 tbsp capers
- 1 banana shallot, sliced
- 4 anchovies, chopped
- Zest of 1 lemon
- 125ml olive oil
- Step 1 Blitz the salt, garlic and cumin seeds in a spice blender for a minute or so then pour in the oil and blend into a paste to season the lamb.
- Step 2 Make some incisions into the lamb using a sharp knife, then push the rosemary sprigs into the holes.
- Step 3 Brush the shoulder with the paste, making sure you coat all of the meat. Wrap in cling film and place in the fridge overnight. The next day, remove the joint from the fridge (discarding the cling film) at least two hours before you want to cook it.
- Step 4 Preheat the oven to 150C/Gas 2.
- Step 5 Set the lamb in a large tray. Pour in the stock so it covers the lamb halfway up, and cook for four hours. With one hour to go, add the onions and Jersey Royals to the pan to slowly soak up the lamb flavour.
- Step 6 To make the garlic sauce, whizz the blanched wild garlic and parsley with the garlic clove, capers, shallot, anchovies and lemon zest, using a stick blender. Blend for 30 seconds then add the oil and blend until you have a smooth sauce. Season.
- Step 7 Remove the lamb from the oven. The meat should fall away from the bone. Serve with the potatoes, onions and the full-flavoured stock.
- Step 8 Add spoonfuls of the sauce to the lamb and enjoy.