The perfect lamb shoulder
By chloe • The Kitchen • 11 Dec 2011
After roasting lamb legs and shoulders a few times, I was tempted by Jamie Oliver’s pot roast version. Made it last night and it turned out the best lamb we’ve had!
I used dried rosemary instead of fresh, and substituted the bottle of wine with lamb stock and some red grape juice. Before it went in the oven:
After 4 hours… heavenly =)
Tags: lamb