Cockburn's
18 Hour Slow Roast Lamb
Serving suggestion: Cockburn’s® Late Bottled Vintage
Ingredients – serves 6
2kg Lamb shoulder, skin scored (1 x whole or 2 x 1kg halves will serve 4)
2 Onions, sliced in half, or 4 shallots
1 bulb Garlic, cut in half
8 pinches Malden sea salt
4 pinches Freshly-ground black pepper
2 sprigs Rosemary, finely chopped
3 leaves Sage, finely chopped
2 Garlic cloves , chopped
100ml Olive oil
30g Butter, unsalted, softened
500ml Water
Rosemary, freshly chopped
Method:
Pre-heat the oven to 85ºC (or use the simmering oven on an Aga)
In a large, heavy-duty roasting pan, on a medium heat, colour the lamb in the oil for 10 minutes. Then place the shoulder of lamb on top of the onions and garlic. Brush liberally with the softened butter, add the chopped garlic and herbs, then add 500ml of water to the pan and loosely cover with tin foil.
Place in the pre-heated oven at 85ºC and cook for 18 hours, until tender.
Once cooked, remove the meat to rest. To make gravy, remove some fat from the juices in the pan. Bring it to the boil, pass through a sieve, thicken with arrowroot if required and season. Add some freshly, chopped rosemary for flavour.
Chef’s Note:
Ensure that the shoulder is out of the fridge for 1 hour to allow the meat to reach room temperature before cooking.
Adding water will prevent the lamb from burning during cooking, keep it moist and makes a gravy base at the same time.