Slow roast shoulder of lamb with vegetables and cider gravy

Step 1

Preheat the oven to 180C/350F. Place the lamb in a large baking tin and score the fatty bits of the lamb lightly with a sharp knife.

Step 2

Rub on one tablespoon of the olive oil, then sprinkle on half of the salt, pepper and rosemary (1/2 tsp of each). Cover the tin with foil (tent it over the lamb, so it’s not actually touching the lamb) and place in the oven for 3 hours (this will give you well-done but juicy lamb. Cook for 2 hours 15 minutes if you like your lamb a little more rare).

Step 3

After 3 hours, remove the foil and baste the lamb.

Step 4

Arrange the potatoes in the tin around the lamb. Drizzle the remaining oil onto the potatoes and sprinkle on half of the remaining salt, pepper and rosemary (1/4 tsp of each).

Step 5

Place back in the oven to cook, uncovered for 15 minutes

Step 6

Open the oven and turn the potatoes. Add the carrots, shallots, butternut squash and sprouts. Turn them in the oil and meat juices to coat, then place back in the oven for a further 15 minutes.

Step 7

Open the oven and add the broccoli. Turn to coat in the oil and meat juices and sprinkle the remaining salt, pepper and rosemary (1/4 tsp of each) onto all of the vegetables. Place back in the oven for a final 15 minutes.

Step 8

Remove from the oven and place the lamb and vegetables on a warm serving plate, then cover with foil and leave to rest for 10 minutes whilst you make the gravy.

Step 9

Add the cider to the meat juices in the roasting pan (alternatively you can transfer the meat juices from the roasting pan to a saucepan – scrape it clean so you get all the flavouand boil for 5 minutes until reduced by half.

Step 10

Add the stock and bring back to the boil. Slowly pour in the cornflour and water mixture whilst stirring until the gravy has thickened. Give it a little taste and add a little salt and pepper if required.

Step 11

Remove the foil from the lamb and serve with the cider gravy.