Fox’s Slow Cooked Lamb Shoulder
Here’s Fox’s favourite recipe for a lamb shoulder roast, perfect to accompany those Nick Haselgrove Reds, Blackbilly, James Haselgrove and The Old Faithful to name a few.
1x Lamb Shoulder — bone in
And then all the usual suspects, stock, red wine, herbs, onion, garlic, lemon, carrots, celery—whatever you like, get creative.
Pre heat oven @ 160 degrees
Chuck all the vegs, herbs etc into a deep baking dish.
Place the lamb skin side down on top of the herbs & veggies, pour the red wine (double bubble) & stock over the lamb, season with salt & pepper.
Then tightly cover the baking tray with foil & slow cook in the oven for approx. 3 hours.
Remove the foil, and turn the lamb over so it is skin side up. Coat with pan juices …
Cook for another 20 – 30 mins. Until lovely and golden!
Rest the meat before serving & if you fancy use the remaining pan juices to make a gravy.
Serve with traditional roast veg. or mash & mint peas … and don’t forget the red wine ….
Nicks Old Faithful would suit as would his James Haselgrove Futures or even the Blackbilly Shiraz!
As a winemaker Nick recommends to use cooking wine, but I am not a winemaker so I say only cook with the wine you would drink — one for the chef one for the pot.
From Our Family to Yours …..ENJOY!!