Slow-Roast Shoulder of Lamb with Goose-Fat Roasties
An effortless centrepiece: shoulder of lamb slow-roasted until falling-apart tender, served with goose-fat roast potatoes and rich lamb gravy. Optional pigs-in-blankets and a simple honey-apple glaze.
Prep: 20 mins | Cook: 240 mins
Easy
Serves 8
Ingredients
2.2–2.6kg Whole Shoulder of Lamb (or use Half Shoulder of Lamb)
1 tbsp olive oil
6 garlic cloves, sliced
6 rosemary sprigs
1.2kg floury potatoes, peeled & chunked
2–3 tbsp Goose Fat (for potatoes)
Sea salt & freshly ground black pepper
1 jar Lamb Gravy (gluten free)
(Optional) 200ml Lamb Stock (gluten gree), to enrich/loosen gravy
(Optional glaze) 3 tbsp Pure Apple Juice + 1 tbsp Local Kent Honey
(Optional swap) Carvery Shoulder in Royal Mint & Rosemary Marinade (pre-marinated joint)
Method
Heat the oven to 160°C (fan 140°C). Pat the lamb dry. Rub with olive oil, season generously with salt and pepper, and stud with the sliced garlic and rosemary.
Put the lamb in a roasting tin, add 200ml water, cover tightly with foil and roast for 3 hours.
Parboil the potatoes in salted water for 8–10 minutes. Drain, steam-dry, then toss with Goose Fat and a big pinch of salt.
Uncover the lamb, increase the oven to 200°C (fan 180°C) and roast for 45–60 minutes more until the exterior is browned and the meat is pull-apart tender. Add the potatoes to a hot tray for the final 40–50 minutes, turning once.
Optional extras: wrap Chipolatas with Unsmoked Streaky Bacon and roast on a separate tray for 25–30 minutes until crisp. For a light glaze, warm Pure Apple Juice with Local Kent Honey and reserve.
Rest the lamb, covered loosely with foil, for 20 minutes.
Warm Lamb Gravy; whisk in a splash of Lamb Stock if you want a looser, richer pour. Shred or carve the lamb and serve with goose-fat roasties, pigs-in-blankets and (if using) a light brush of honey–apple glaze.
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FAQs
Here we have a number of the most commonly asked questions about us. If you have a query and it is not answered here please contact us directly.
Do you deliver abroad?
At the moment we can only deliver to mainland UK destinations.
When can I get my order?
Subject to demand, we generally deliver your order on any day that suits you, from Tuesday to Saturday inclusive. When demand is high and at Christmas, the earliest delivery date available is usually no more than three working days from the date you place your order, but we can often deliver next working day. DPD will provide you with a 1hr time slot on the day of your delivery.
I have a promotional code - how do I use it?
You can enter the offer code at the basket stage. If you have any problems, please call and speak to a member of the team on 01732 354733.
How long can I keep my items frozen?
When your produce arrives, check them against your invoice and then freeze immediately. As a rough guide: beef, pork, lamb and sausage products can keep in the freezer for up to 1 year from the date of cut, and bacon approximately 6 months.
Cardboard packaging - can I recycle it?
Yes. This protects your goods during transit and can be recycled with your household cardboard.
Do you do gift vouchers?
Gift vouchers can be purchased both online (digital) and in store. They are available in a number of different denominations.
What is the best way to store my order?
Keep your fresh meat in it's original vacuum packaging. This is ideal for storage in either your fridge or freezer. Fridges should be set at 5 degrees celsius or less and freezers -18 degrees celsius or less. Your order should be refrigerated as quickly as possible.
Can I de-frost my meat quickly?
Allow plenty of time to de-frost your meat. It is better to de-frost in your fridge. Allow 24hrs for small cuts and up to 10hrs per 500g for larger joints. De-frosting in the fridge slowly helps retain the natural moisture and freshness of the meat. Never de-frost or keep meat in a warm environment - this can lead to a risk of food poisoning.
My meat appears darker than expected?
Dry aged, grass fed and free range meat matured in the traditional Butchers' way can have a darker appearance than processed, quick-cut supermarket meat. This is call 'bloom' and is not a defect of the product, but is in fact often beneficial.
There was a slight odour when I opening my vacuum packs?
There can be a slight natural odor when opening a vacuum packed product. After about 20 minutes of exposure to the air the product can change colour and the natural odor fades. This process is quite normal.
