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Balsamic lamb shoulder
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Total Time:
5 hours 30 minutes
Slow-cooked lamb shoulder: tender, juicy meat with sticky balsamic glaze.
Ingredients:
  • 4 red onions
  • 2.5 kg higher-welfare lamb shoulder
  • 1 bulb of garlic
  • olive oil
  • ½ a bunch of fresh rosemary (15g)
  • 1 whole nutmeg for grating
  • 200 ml balsamic vinegar
  • 1 bunch of fresh mint (30g)
  • 1 heaped tablespoon plain flour
Instructions:
  • About 30 minutes before cooking, take the lamb out of the fridge to bring it to room temperature. Preheat the oven to 150ºC/300ºF/gas 2. Peel and roughly slice 4 red onions and place them in a deep roasting tray. Cut 1 bulb of garlic in half and add it to the tray. Lay the lamb on top of the onions and garlic. Drizzle a bit of oil over the lamb. Pick and roughly chop the leaves from ½ a bunch of fresh rosemary and sprinkle them over the lamb. Grate half of a whole nutmeg over the lamb, season with salt and pepper, and rub everything onto the lamb. Pour 200ml of balsamic vinegar over the lamb, add a splash of water to the tray, and tightly cover it with a double layer of tin foil. Roast in the oven for 5 hours, removing the foil for the last hour, until the lamb is tender and the outside is sticky and gnarly. Baste with pan juices occasionally, adding water if needed. Transfer the lamb to a platter, cover with foil, and let it rest. Skim the fat off the top of the roasting tray and place it on the hob over medium heat. Whisk in 1 heaped tablespoon of plain flour, add 400ml of boiling water, the chopped mint, and simmer for 10 minutes until the gravy thickens, stirring frequently. Strain the minty gravy into a jug and serve with the lamb, mashed potatoes, celeriac mash, and steamed greens, if desired.

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