Christmas Lamb Shoulder with All the Trimmings
Waitrose and Partners No.1 Boneless Lamb Shoulder
Waitrose and Partners No.1 Inca Bella Roasting Potatoes
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.
*Cooking time may vary depending on the weight of the meat. As a rule, allow 60 minutes for every 500g of meat.