And I ate it. I’m sorry if that sounds cruel. I don’t mean to turn a children’s nursery rhyme into something so macabre. Actually I do, I just don’t want to offend anyone in the process.
I’ve been posting a lot about desserts and cakes, and my thighs have been begging me to stop baking. They can’t cope with the extra weight. So I said okay.
My son told me that I have a bottom like a watermelon.
And that’s how I ended up with Mary’s lamb.
Slow Roasted Lamb Shoulder
This is so easy, and just delicious.
INGREDIENTS:
- 2kg lamb shoulder, on the bone preferably
- 1/2 cup sweet soy sauce
- 1/2 cup soy sauce
- 1 tsp fish sauce
- 4 anchovy fillets, chopped
- 2cm grated ginger
- zest and juice half an orange
- 8-10 garlic cloves, unpeeled
- 2 onions
- 2-3 tbs redcurrant jelly
- 1 tbs cornflour
Preheat your oven! To around 160C.
Now if you can’t get shoulder on the bone, don’t freak out. You can use shoulder that’s been deboned, and it will still taste delicious.
So while the oven is heating mix together the soy sauces, fish sauce, anchovies, ginger, zest and juice. Just a simple stir will do the job.
Peel and chop your onions into quarters and throw them into a baking dish, along with the garlic. Plonk the lamb shoulder on top, and pour over the mixture.
Cover the whole thing with foil and stick it in the oven for 4 hours. That’s right, 4 hours.
You don’t need to do a thing to it the whole time, just leave it alone. Resist the urge to sneak a look, because you’ll ruin it if you do.
After 4 hours, take it out of the oven, pop it onto a plate and cover with the foil you used in the oven (Don’t judge me! I believe in reusing).
Can you see all of the juices? We’re going to turn them into something pretty special. Skim off the fat (there will be a fair bit), and then pour the juices into a small saucepan and whisk in the cornflour and redcurrant jelly.
Let it come to the boil and reduce. Basically you’re looking for the ‘jus’ to have the appearance and consistency of something you would use to repair a pothole. Like this.
Shred up the lamb, couple of forks, or even tongs and hands will do it. Use the jus sparingly. That stuff is strong!
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