This succulent cider pot roast shoulder of lamb is a delicious, rich flavoured meal that the whole family can enjoy. This all-in-one recipe is a great way to get flavour out of a shoulder of lamb. The sweet, cider based stock makes the meat extra tender, so much so that it should fall off the bone. Cooked on a low heat for a long period of time, this lamb recipe is sure to become a Sunday lunch favourite. Potatoes, carrots and turnips are only a handful of soft, moreish vegetables that are included in this dish.
- 1tbsp butter
- 1.5kg lean, boned shoulder of lamb, tied up well (order the day before you need it from your butcher)
- 12 shallots, peeled
- 600g small potatoes, scrubbed, or large potatoes, peeled and cut into chunks
- 600g Chantenay carrots, halved if large
- 4 small turnips, peeled and cut in half
- Pared rind from half an orange, and all the juice
- A few sprigs of fresh thyme
- Salt and ground black pepper
- 1-2tbsps honey
- 500ml bottle of good cider or hot lamb stock
Heat a large pan, add the butter and when just melted, add the lamb and brown it all over for 8-10 minutes. Take the meat out of the pan and set aside.
Add the shallots to the pan and brown them for a few minutes. Discard fat from the pan.
Set the oven to 160°C/325°F/Gas Mark 3. Put the potatoes, carrots, turnips and shallots in a large casserole dish with the meat. Tuck a few orange parings and thyme sprigs under the string around the meat. Add the rest to the veg. Season well and drizzle with honey.
Pour in the cider or stock and orange juice. Top up with water if necessary, so the liquid just covers the veg but doesn’t totally cover the meat. Put the lid on, bring to the boil on the hob, then cook in the oven for 2-21⁄2 hours, until the veg and meat are tender. Leave for 10 minutes before taking the meat out of the casserole to slice. Remove the veg. Reduce the juices and thicken them to make a sauce. Season.
Having the meat boned makes it easier to cut, and you usually get more slices from it than a joint still on the bone