Christmas Lamb Shoulder with All the Trimmings
Servings: 4
Ingredients
- 1.2 kg Waitrose and Partners No.1 Boneless Lamb Shoulder
- 1 kg Waitrose and Partners No.1 Inca Bella Roasting Potatoes
- 500 g carrots
- 250 g baby parsnips
- 500 g Brussel sprouts
- 1 bulb garlic
- 500 ml Onion Gravy
- 2 tbsp honey
- sunflower oil for cooking
- salted butter for cooking
- salt for seasoning
- pepper for seasoning
- fresh thyme
- fresh tarragon
Instructions
- Preheat the oven at 180C (160C fan).
- Place the meat in a roasting tin, cover with foil and cook for 100 minutes. Remove the foil and continue cooking for another 30-40 minutes*
- Wash and peel all vegetables.
- Parboil the potatoes in salted water, thend drain and allow to cool.
- Preheat 200 ml oil in a roasting tray. Add the potatoes and fresh tarragon. Season with salt and bake for 60 minutes.
- Blanch the Brussel sprouts in salted water, then drain and allow to cool. Finish cooking in a hot pan with bubbling butter. Season with salt and pepper.
- Cut the carrots and baby parsnips lengthwise and place on a baking tray. Add the garlic cut in half. Season with salt, pepper, sunflower oil and honey. Bake for 45-60 minutes.
- Pour the onion gravy in a small pan and bring to a slow simmer. Keep hot until serving.
Notes
*Cooking time may vary depending on the weight of the meat. As a rule, allow 60 minutes for every 500g of meat.