FESCO - LAMB SHOULDER

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large, non-metallic bowl, whisk together a marinade for the lamb with 3 crushed garlic cloves, 2 bay leaves, 1 tbsp Dijon mustard and 400ml red wine. Make multiple 1cm deep incisions in the lamb then submerge in the marinade. Cover and chill in the fridge for a minimum of 2 hours or overnight. Remove the lamb from the fridge 1 hour before you’re ready to roast.

Step 2

TIP: Can't find Dijon mustard? Try using 1tsp English mustard instead, or a teaspoon of mustard powder. Red wine can easily be replaced with white.

Step 3

Preheat the oven to gas 6, 200°C, fan 180°C. Roughly chop 2 carrots, 3 celery stalks and 1 red onion. Tip into a large roasting tray and spread out in an even layer. Add 3 sprigs of rosemary. Remove the lamb from the marinade (reserving the marinade for later) and place on top of the vegetables. Season and rub with 2 tbsp oil.

Step 4

The veg used here is just to add flavour to the gravy, so if you can't find carrots, celery and onion they are not essential - use a little bit of whatever veg you have at home.

Step 5

Roast for 30 mins then pour the marinade into the roasting tray. Reduce the oven temperature to gas 4, 180°C, fan 160°C and roast for a further 2 hours 30 mins. Remove the lamb to a plate, tightly cover with foil and leave to rest for 15 mins.

Step 6

Meanwhile, make the gravy. Strain the juices from the roasting tray into a saucepan and add 150ml chicken stock, discarding the veg.

Step 7

Remove 3 tbsp of the liquid to a small bowl and mix with 3 tbsp plain flour to make a paste. Add this back to the saucepan and simmer for 10 mins. Stir in 2 tbsp redcurrant jelly and any resting juices from the lamb.

Step 8

Tip: Redcurrant jelly will add a nice sweetness to your gravy, but if you don't have any you can use a couple of teaspoons of whatever jam you have at home.

Step 9

Thinly carve the lamb and serve with the red wine gravy and sides of your choice.