8 portions. Approximate cost: £32, 

Skill level: Easy,  

Total cooking time: 4 hours, 

  • Prep time: 15 minutes, 
  • Cooking time: 4 hours,  

Equipment: 1 roasting tray,

Original recipe: (BBC Good Food) Slow roast shoulder of lamb with anchovy and rosemary

 

Lamb shoulder & pesto2kg of lamb is lot of meat to eat between 2 people (although that sounds like a challenge I would like to take) so I’ve also planned meals to use up the remaining meat over the next two days, making a Turkish inspired lamb pilau rice dish and a lamb feta salad…. drool

It’s amazing how much meat you can pull off of the bone, but be prepared to get your hands dirty, a shoulder is still quite a fatty cut and you can to remove as much of it as possible – let the joint cool completely and pull chunks off with your hands, removing the fat as you go. A great job if you like to finish the evening smelling of meat. 

 

To prep:

Weigh your lamb – you’ll want to know how big this is to judge how long to cook it for – the times below are for a 1.5kg of shoulder and you’ll want to increase cooking time for larger cuts. 

Finely chop the leaves from 4 rosemary sprigs, then mix with 4 diced garlic cloves, 1 tbsp of capers, 3 chopped anchovy fillets, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. 

Make 3-4 slashes across the top of the shoulder (or leg), then rub the rosemary mixture all over the lamb.

Scatter the 2 quartered red onions into the base of a large roasting tin, cut another lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions.

Place the lamb on top of the onion and lemon halves and roast.  I would also recommend loosely covering the top of the lamb with tin foil – the first time I made this the anchovy and caper rub burnt to a cinder. Keep the tin foil and remove for the last 20 mins or so. 

One cooked, leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.

Serve with hasselback potatoes, generous dollops of pesto and a lambs lettuce and avocado salad. 

 

Ingredients:

All prices from Sainsbury’s, unless otherwise stated.

  • 2kg lamb shoulder, on the bone (£25 from Chadwicks, Balham)
  • 2 lemons (60p)
  • 1 tbsp capers (£1.30 for a jar)
  • 4 garlic cloves  (50p for a bulb)
  • 2 red onions  (40p)
  • a small glass of white wine (approximately £2.60 for a mini bottle)
  • 3 anchovy fillets (85p)
  • 4 rosemary sprigs (70p)