What a grey, cold and damp weekend we have had, perfect for stoking up the wood burner and having a long relaxing Sunday lunch. This weekend we opted for a deliciously unctuous slow roast shoulder of hogget cooked in a jus of lamb stock and white wine – delicious with butternut squash mash, steamed green kale and mounds of crispy roast potatoes
1 shoulder of lamb weighing approx 2kg
1 bulb of garlic cut in half
Leaves from a sprig of rosemary and 3 sage leaves
400ml home made Lamb Stock
100ml dry white wine
2 bay leaves
Salt and pepper
Take your shoulder out of the fridge at least an hour before you want to start cooking.
Finely chop the sage and rosemary leaves and mix with 1 tbs of olive oil or enough to make a paste. Pierce the shoulder in several places and rub the herby oil into the joint, leave for an hour to marinade.
Preheat the oven to 220ºC. Place the joint in a roasting tin and together with the halved garlic bulb, season well with sea salt and pepper, I prefer to use mixed peppercorns for added flavour.
Put the wine in a sauce pan and boil rapidly for a minute to remove the alcohol, add the bay leaves and the lamb stock bring to the boil and then pour the mixture around the joint
Put the tin in the oven at 220ºC for 20 minutes to brown the meat
After this time turn the oven down to 150ºC.
Take the tin out of the oven and loosely cover with foil, ensuring the edges are sealed well. Put the cover joint back in the oven and leave for 4 hours, basting occasionally with the juices.
The joint is ready when the meat can be easily pulled off the bone using two forks. Once it has reached this stage, transfer the joint to a warm carving dish and leave it to rest in a warm place.
Discard the bay leaves and garlic (unless you love a really garlicky sauce, in which case pull out a couple of the roasted cloves and set them aside) from the juices. Pour the juices into a jug and allow the fat to rise to the surface. Separate the fat off & keep it for making shepherds pie with the left overs.
Pour the remaining juices into a sauce pan and bring to a rolling boil. Reduce down until you have a rich jus, adding the reserved roasted garlic cloves if you wish.
Pull the shoulder apart with two forks and serve with the jus, roast potatoes and seasonal vegetables