Name: Slow-roasted lamb
Yield: 1
Ingredients: olive oil; 5 higher-welfare merguez sausages (250g total); 1 bunch of sage (20g); 2 small bulbs of fennel; 2 red onions; 250 ml white wine; 250 g sourdough bread; 3 kg higher-welfare lamb shoulder bone in (see tip below); 1 bulb of garlic; 2 heaped tablespoons plain flour; 1 tablespoon blackberry or blackcurrant jam; red wine vinegar; Green sauce to serve (optional)

Slow-roasted lamb

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Enhance flavor by stuffing and rolling lamb shoulder for a juicy, easy-to-carve one-slice wonder.

Ingredients:

olive oil
5 higher-welfare merguez sausages (250g total)
1 bunch of sage (20g)
2 small bulbs of fennel
2 red onions
250 ml white wine
250 g sourdough bread
3 kg higher-welfare lamb shoulder bone in (see tip below)
1 bulb of garlic
2 heaped tablespoons plain flour
1 tablespoon blackberry or blackcurrant jam
red wine vinegar
Green sauce to serve (optional)

Instructions:

Prepare the stuffing by heating 2 tablespoons of olive oil in a roasting tray. Squeeze the sausagemeat into the pan and break it up with a spoon. Let it crisp up, then add sage, fennel, and onions and cook for 20 minutes until caramelized. Pour in wine, season, and add bread chunks. Cool completely. Spread the cold stuffing on the lamb, roll it up, and tie it with string. Place the lamb on a tray with bones and garlic, then refrigerate overnight. On the day of cooking, preheat the oven to 240°C, rub the lamb with olive oil, and roast at 150°C for 4 hours, basting regularly. Rest for 1 hour. Make gravy with tray juices, flour, jam, vinegar, and water. Strain and season the gravy. Serve the lamb with Green sauce, carving at the table in front of guests.

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