Braised Shoulder of Lamb

Eat
Serve with creamy mashed potatoes and seasonal vegetables.

Tip:
Use a large roasting tin if your frying pan is not large enough.
If preferred halve the recipe and use 1 x 900g (2lb) lamb half shoulder joint instead.

Method

1. Preheat the oven to Gas mark 3, 170°C, 325°F.
2. Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
3. Cook the lamb for 3-4 minutes on both sides until brown and transfer to a 2.8L /5pint casserole dish with a lid or a large non-stick roasting tin.
4. Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.
5. Add the honey, wine, stock and rosemary. Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours. Turn the lamb over half way through the cooking time.
6. Serve with creamy mashed potatoes and seasonal vegetables.

Notes

Use a large roasting tin if your frying pan is not large enough. If preferred halve the recipe and use 1 x 900g (2lb) lamb half shoulder joint instead.