Slow Cooked Shoulder of Lamb
recipe for Slow Cooked Shoulder of Lamb has
been reproduced courtesy of CiderPunk.com.
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for Slow Cooked Shoulder of Lamb
1 large shoulder of lamb 3 - 4 lbs in one piece
2 large onions, chopped finely
4 large carrots, cut into chunks
3 - 4 stalks of celery, chopped
1 head garlic, seperated into cloves and peeled
2 pints artisan cider
3 tsp sea salt
1 tbsp black peppercorns, freshly crushed
1 sprig fresh rosemary
1/2 lb dried borlotti, canneloni beans or butterbeans
to make Slow Cooked Shoulder of Lamb
the soaked beans and place in a saucepan, bring to
the boil and simmer for 10 minutes in order to release
the beans from the water they were boiled in and place
in a large casserole dish and with the rest of the
ingredients and cover extremely tightly with a lid,
foil or both.
in a very low oven (we put ours on to start and wedge
the door open a 1/4") for 24 - 48 hours, cooking
time dependant on heat.
lamb is ready when it is literally falling from the
bone. By this time the fat and sinews will have completely
rendered in the cider and been absorbed by the beans.
with creamy mashed potatoes and lightly cooked green
with permission of CiderPunk.com