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Slow Cooked Shoulder of Welsh Lamb

This recipe for Slow Cooked Shoulder of Welsh Lamb, served with Boulangere Potatoes and a Gratin of Leeks in a Welsh Cheddar Sauce has been reproduced courtesy of Karen Thorne who runs the Hopton House B&B in Shropshire and also runs the Bed and Breakfast Academy.

Hopton House B&B in ShropshireHopton House is a 4 star gold award B&B located in the very beautiful south Shropshire hills. Just 10 miles from Ludlow and close to the other market towns, Hopton House is located in some stunning countryside. As well as offering a luxurious B&B experience Karen also runs training courses for people who want to set up their own B&B. Shropshire is still relatively unknown which means you can walk for miles without seeing another soul. Hopton House has two very comfortable rooms - both ensuite - and serves food made from the finest of local ingredients. Guests go to rest, relax and recharge; whether this is done by walking, exploring the local villages, eating out at wonderful local eateries or throwing the ball for hours for Karen's dogs!

If you would like to know more these are Karen's web sites:

www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk

"Whenever I think about my Welsh grandparents I am immediately transported back to their kitchen table in Aberystwyth where we would enjoy enormous family feasts of roast lamb. I can’t smell freshly cut mint without looking round for my grandmother.

What better way to celebrate St David’s Day than with a traditional Welsh Lamb Shoulder served with the Welsh national vegetable – the leek. I’ve made this dish even more patriotic by cooking it with a Snowdonia Cheddar, that cooks beautifully and smells almost gruyere like.

I incorporate that all important mint by using a hedgerow jelly that I make in the autumn using crab apples and sloes from the hedgerows and mint from my garden. If you don’t have any to hand then use normal mint jelly or redcurrant jelly with some fresh mint thrown is at the end.

As all of these dishes can be prepared in advance this is the perfect menu for anyone who wants to spend time with family and friends rather than last minute cooking in the kitchen."

  • Gratin of Leeks in a Welsh Cheddar Sauce recipe <click here>

Ingredients for Slow Cooked Shoulder of Welsh Lamb

1 whole shoulder of Welsh Lamb – about 2 kg
Sprigs of Fresh Thyme
Olive oil
1/2 bottle white wine or a pint of lamb stock
1 head of Garlic, with the cloves separated but not peeled
2 tablespoons of Mint Hedgerow Jelly
1 pint of lamb stock of water
1 glass of Maderia or Marsala
1 tablespoon of flour
Welsh Halen Mon Sea salt and Black Pepper

How to make Slow Cooked Shoulder of Welsh Lamb

  • Preheat the oven to 240°C / fan 220°C
  • Put the garlic cloves and sprigs of thyme into a large roasting pan. Put the shoulder of lamb on top of the garlic and thyme. Rub with olive oil and season with the salt and pepper. Pour the white wine or stock around the lamb.
  • Put the roasting pan into the oven and cook for about half an hour until the lamb is browned on top. Then cover tightly with tin foil, reduce the temperature of the oven to 120°C / Fan 100°C.
  • The lamb will then need about 7 hours to cook, by which time it will be falling off the bone. Check it every couple of hours to make sure there is still enough liquid in the bottom, adding more if necessary.
  • When the lamb is ready, place it on a warmed plate and make the gravy. Tip off all but one tablespoon of the fat. Put the roasting pan on a medium high heat and add the flour, stirring it round to absorb all the fat and allow it to cook for about a minute. Pour the glass of Maderia or Marsala into the pan to deglaze it, stirring round with a spoon to get all the lovely meaty bits off the pan. Then gradually add the lamb stock or water, stirring all of the time. Once you have a nice thick gravy, stir in the mint hedgerow jelly (or redcurrant jelly if that’s all you have). Strain it through a sieve into a warm serving jug (if you use redcurrant jelly this is the time to stir in some freshly chopped mint).

There will be lots of leftover meat. You only really get the full flavour when cooking a full shoulder on the bone and it’s a cheap cut of meat. You can used the leftovers for cold lamb sandwiches, shepherds pie or a curry.

Serves 4

Karen Thorne
www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk

Published with permission of Karen Thorne, Hopton House B&B

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