The key to cooking shoulder of lamb is to buy it on the bone. Once they take out the bone and roll it, it’s never the same. I also always cook it skin side down. Just roast it slowly, as it’s always best well done.
Method
1. Pre-heat your oven to 170°C, Gas Mark 3-4.
2. Crumble one Knorr Lamb Stock Cube with a tablespoon of olive oil and mix into a paste. Massage this into the lamb.
3. Add a little oil to the roasting tin and place the lamb joint in, skin side down.
4. Place the tomatoes on top of the lamb and arrange the shallots and garlic around the meat. Add a few sprigs of thyme, rosemary and sage leaves, and drizzle with a couple of tablespoons of olive oil.
5. Transfer to oven and cook for 2½ to 3 hours, depending on your oven.
6. Once cooked, remove from the oven and place tomatoes, garlic and shallots to one side. Remove the lamb to a platter to rest.
7. Pour the fat from the roasting tin into a bowl and set to one side. Add a little water (about 250 ml) to the pan and crumble in a Knorr Lamb Stock Cube, mixing to dissolve the cube and sediment from the pan. Transfer to a saucepan, bring to the boil and reduce.
8. Stir in some chopped thyme, parsley and rosemary along with some of the lamb fat you’d already put to one side.
9. Dress the lamb with the roasted tomatoes, garlic and shallots. Drizzle the roasting juices over the meat and serve.
