Slow Roasted Lamb Shoulder Recipe | Swaledale Delight

Name: Slow Roasted Lamb Shoulder Recipe | Swaledale Delight
Total time: 420 min
Ingredients: 2 1/2 kg Whole Shoulder of Lamb or Mutton, or 2.2 kg Whole Shoulder of Hogget; 8 shallots, peeled; 2 garlic bulbs; 6 carrots, peeled and halved; 4 sprigs of fresh rosemary; 1 glass of white wine; 600ml homemade chicken stock; 250g dried cannellini beans, soaked overnight in cold water; 2 shallots, peeled; 3 fresh bay leaves; 6 garlic cloves, peeled; 6 tbsp. extra virgin olive oil; 700ml homemade chicken stock; 1 tbsp. Moscatel vinegar; ½ tsp. fennel seeds; 1 bunch of fresh flat leaf parsley, leaves picked from the stalks and finely chopped with a sharp knife; ½ a bunch of fresh mint, leaves picked from the stalks and finely chopped with a sharp knife; 1 tbsp. capers, roughly chopped; 8 anchovy fillets, roughly chopped; 1 clove of garlic, peeled and finely grated; white wine vinegar; zest of 1 unwaxed lemon; extra virgin olive oil

journal.swaledale.co.uk

An indulgent Yorkshire lamb shoulder recipe, perfectly slow-roasted and served with big dollops of salsa verde to cut through that fatty goodness.

View full recipe on journal.swaledale.co.uk

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 journal.swaledale.co.uk.

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Ingredients

2 1/2 kg Whole Shoulder of Lamb or Mutton, or 2.2 kg Whole Shoulder of Hogget
8 shallots, peeled
2 garlic bulbs
6 carrots, peeled and halved
4 sprigs of fresh rosemary
1 glass of white wine
600ml homemade chicken stock
250g dried cannellini beans, soaked overnight in cold water
2 shallots, peeled
3 fresh bay leaves
6 garlic cloves, peeled
6 tbsp. extra virgin olive oil
700ml homemade chicken stock
1 tbsp. Moscatel vinegar
½ tsp. fennel seeds
1 bunch of fresh flat leaf parsley, leaves picked from the stalks and finely chopped with a sharp knife
½ a bunch of fresh mint, leaves picked from the stalks and finely chopped with a sharp knife
1 tbsp. capers, roughly chopped
8 anchovy fillets, roughly chopped
1 clove of garlic, peeled and finely grated
white wine vinegar
zest of 1 unwaxed lemon
extra virgin olive oil