Julius Roberts’ slow cooked Welsh Lamb shoulder – Eat Welsh Lamb and Welsh Beef
Julius Roberts’ slow cooked Welsh Lamb shoulder with veggies and wine for fall-off-the-bone tenderness. Perfect for a special dinner party.
Ingredients
- 1 shoulder of PGI Welsh Lamb, bone-in (approx. 2kg)
- 2 leeks
- 3-4 carrots
- 2 white onions
- 300ml quality chicken stock
- 1 glass white wine
- 1 tin anchovies (optional)
- 1 garlic head
- Rosemary
- Thyme
- Bay leaves
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