Braised Shoulder of Lamb
Preheat the oven to Gas mark 3, 170°C, 325°F. Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at prendergastbutchers.co.uk.
Cooking tools:
- Oven
- Cutting board
- Nonstick skillet
- Baking dish
- Roasting pan
- Aluminum foil
- Stove
- Tongs
- Wooden spoon
- Chef's knife
- Measuring spoon
- Spatula
- Kitchen timer
- Oven mitt
- Plate
- Serving platter
Ingredients
- 4 lbs Prendergast Butchers Lean Shoulder of Lamb
- 3 pinches Salt and Freshly Milled Black Pepper
- 30 ml Sunflower Oil
- 2 Medium Onions, peeled and quartered
- 2 Large Carrots, peeled and roughly chopped
- 2 2 Sticks Celery, roughly chopped
- 30 ml Runny Honey
- 300 ml Good red wine
- 150 ml Hot lamb stock
- 10 Sprigs fresh rosemary
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