Recipe: Whole Roast lamb shoulder by Matt from the Corner House

It’s not so much carved at the table as pulled apart, because it just falls off the bone. It gives us chefs a chance to come into the dining room and serve it, or allow our front-of-house team quality time with the guests, as they explain how it has been cooked. A real dinner party centre piece and I would urge you to try it at home.

Ingredients:

1 lamb shoulder (on the bone)

4 onions

2 carrots

3 sticks celery

15 cloves of garlic

1 bunch rosemary

1 bunch thyme

½ bottle red wine

1 litre chicken stock

salt and pepper

Preparation:

1. Set oven to 150ºC.
2. In a large baking tray, sear the lamb shoulder in a little vegetable oil until it is beautifully golden brown all over. Making sure the meat is golden brown is a really important step, as that helps to start rendering the fat and caramelising the natural sugars in the meat.
3. Add the vegetables into the baking tray and cover immediately with red wine, herbs and the lamb stock.
4. Cover with foil and place in the oven for 4 hours.
5. After 4 hours, ensure the lamb is falling off the bone and set aside.
6. Strain the lamb stock through a sieve into a second saucepan, ensuring all the flavour from the pulp of the vegetables have been extracted.
7. Reduce by two thirds for the lamb jus.
8. Pass the lamb jus through a fine sieve. Ideally, you should use a muslin cloth if you have one, or a new J cloth if not.
9. Taste, adjusting the seasoning as necessary.
10. Place the whole lamb shoulder on a serving board, add a little jus over the lamb and service with dauphinoise potatoes, seasonal vegetables and lamb jus.

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