Slow Cooked Lamb Shoulder: A revelation for ill-prepared cooks (like me!)
Busy eating my leftover spaghetti for lunch (made with a fairly random selection of odds and ends out the cupboards and fridge, naturally), a colleague came over offered me a very welcome addition to my meal.
This pleasing experience has a tendency to happen when you work at Donald Russell – and it’s a part of our workplace culture which I am ever grateful of! The welcome addition in question was a slice of one of our new Slow Cooked Roasts – the Slow Cooked Lamb Shoulder.
I have had the good fortune of trying this delightful, ready-cooked roast before. It is customary in the fortnight prior to the launch of a new product, for all us Donald Russell folk to sample the exciting new offerings. Steaming, aromatic delights that Stefan, Eddie and Matthias, our in-house chefs, pull out of the oven, like magicians pulling rabbits out of hats!
Like the other Slow Cooked Roasts, the Slow Cooked Lamb Shoulder starts with our quality, grass-fed meat. After our butchers have precision trimmed the shoulder by hand, the joint is sealed in a vacuum bag with a sprig of rosemary and a simple wee marinade. The whole lot is cooked for ten hours (so longer than even your most triumphant weekend lie-in) and becomes pretty much spoon tender.
Once this roast – with all its tantalising juices and fat thoughtfully trapped in the bag – has been taken out the freezer and teased out of its wrapping, it won’t be long before your nose is twitching with olfactory glee! That’s because you can pop this Slow Cooked Lamb Shoulder in the oven from frozen, and in just an hour and a half it’ll be ready. These roasts will always turn out perfectly soft and tender, with a rich, caramelised-brown meaty ‘crust’ – yum!
After its grand unveiling at your dining table, this slow cooked meat is great cold too. As a matter of fact I was caught off-guard by just how sublimely soft the meat was, with its moreish edge of marinated fat. It gave over all its rich, savoury flavour even though it was stone cold. I was really impressed.
With the advent of these Slow Cooked Roasts, I now have no excuses: ‘I forgot to take the roast out of the freezer’ just won’t wash, and my thrown together, leftover meals need never be boring again!
P.S. I’m not the only one to appreciate how revolutionarily time-saving this roast is – take it from a hero of the British food media:
“It’s amazing that you can get a slow cooked shoulder of lamb in just an hour.”
Tony Turnbull, Food & Drink Editor, The Times