7 Hour Slow-Roast Shoulder of Lamb

Step 1

Preparation Time: 24 hrs
Cooking Time: 6-7 hrs

If you like, you can marinate the lamb for a day in the olive oil with 6-8 sprigs thyme and some extra thinly sliced garlic. Turn it occasionally. Before you cook the lamb, leave it out of the fridge for a good hour or two, so that the meat is at room temperature.

Preheat the oven to 180°C (fan 170°C/350°F/gas 4).

If you have marinated the lamb, remove the thyme and garlic, then season with 2g salt and 4-6 turns of freshly milled black pepper. If not, rub the olive oil into the meat, and then season with the salt and pepper.

Place the meat in a large casserole with the whole peeled onions, the latter can be drizzled with olive oil and seasoned as well. Place a little olive oil in the bottom of the pan, then place the casserole into the preheated oven for 15-20 minutes until the lamb and onions have coloured.

Remove the casserole from the oven, then add about 8 sprigs thyme along with the garlic cloves. Reduce the oven temperature to 110°C (fan 90°C/230°F/gas ¼) , and return the meat to the oven. Cook for 5 hours with the lid on.

Add the balsamic vinegar, remove the lid and continue to cook for a further 1 hour.

Place the casserole on to a low heat to reduce any excess liquid. Baste the lamb with this during the reducing, along with the onions, Just be careful they don’t stick or burn.