Learn how to make slow roasted lamb with thyme and garlic. At this time of year dishes that are delicious but don’t take a huge amount of effort are great. It’s lamb, slow roasted so that it’s so soft it falls off the bone. And it’s not full of lots and lots of different flavours, so you’ve got all those wonderful, natural flavours of the lamb coming through.
1 whole essential Waitrose British Lamb Shoulder
2–3 tbsp essential Waitrose Vegetable Oil
20g pack fresh Waitrose Cooks’ Ingredients Thyme
1 bulb garlic, cloves separated but skins left on
1 Preheat the oven to 240°C, gas mark 8. Slash the lamb skin with a very sharp knife, taking care not to cut into the meat. Rub the oil all over the meat then massage the salt and pepper into the slashes.
2 Place half the thyme and garlic in the bottom of a heavy, lidded casserole dish. If you don’t have one, you can use a deep roasting tin and cover tightly with foil. Place the lamb on top, then scatter the remaining thyme and garlic over the top of the meat.
3 Place the lid on the casserole, place the lamb in the oven and immediately reduce the heat to 160°C, gas mark 4. Cook the lamb for 5 hours until the meat is meltingly soft.
4 Remove the casserole from the oven and allow to cool slightly, then shred the meat off the bone in chunks using 2 forks. Serve with mash and redcurrant jelly.
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