A recipe by our Head Butcher Phil takes a bit more effort but is sure to make your meal stand out!
- Overnight + 4,5 hours cooking
- Some efforts
- By Phil
- Serves 7 -8 people
- Whole boneless shoulder of Elms Farm Homegrown lamb (2.5kg roughly)
- 1 tbsp grated ginger
- 2 cloves garlic crushed
- 2 tsp salt
- 1 tsp ground cumin (toast seeds + grind if possible)
- 1/2 tsp ground cardamom (same)
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp fresh ground black pepper
- 1/4 tsp ground cloves 3 tbsp fresh lemon juice (You can add 1/2 tsp of saffron, but really, there is better things to spend money on)
- 1/2 cup natural yogurt
- 1 tbsp honey
- Plan ahead as it benefits from a long marinade (24 hours)
- Mix it all together, let it sit in the fridge for a couple of hours to let the flavours develop then baste that [censured*] shoulder.
- Cover it well, inside and out. Then place in the fridge and leave for at least 24 hours.
- Next day : Pre-heat the oven at 140C. Cook in the oven, covered with foil for about 4 hours and a half. Keep an eye on it.
- Once soft, remove the foil and turn the heat up to 180C until crisp.
- Give it some colour (30 min).
- Remove from the oven, let it rest for 30 min under foil.
- Pour a big glass of wine and make everyone leave the house, then tuck in.
Notes: *Censured because that recipe was not very PG friendly... sometimes we need to censure Phil. By sometimes, I mean often. Everyday, in fact.
Gaelle's notes: If you want to make a gravy, add some more water when you cook your lamb, keep adding water if needed to avoid burning, baste the lamb more often. Then add a bit of flour at the end, half a beef stock, a bit of white wine and cook for 10min -ish on the hob. It makes a strong and rich gravy (See picture) avoid the beef stock and add more water if you'd prefer something lighter.
Lamb cooking instructions
- Bring the meat to room temperature
- Season the meat before cooking
- Place the fat side up in the oven
- Rest the meat for 30min after cooking
- For slow roasting : Cook at 150C for about 3 to 4 hours.
- For roasting : Cook at 250C for 10 min, then count an average of 20-25min per 500g for RARE | Add 25mn for MEDIUM | Add 30min for WELL DONE.
- Ideal internal temperature : Rare: 50-55C | Medium : 56 - 60C | Well done : 65-71C
Photo by Gaelle Fox