Honeyed Whole Shoulder of Lamb

by Stefan Kolsch

To test the joint is cooked, prick the thickest part with a knife – the juices should run clear
SERVINGS    
 
6
PREPARATION TIME
15 MINS
COOKING TIME
2 HOURS

Ingredients

1 Whole Shoulder of Lamb (1.75 kg)
1 clove Garlic
Salt & Pepper
100g Honey
450 ml Cider
1 tsp fresh Mint leaves (finely chopped)
1 tsp fresh Thyme (finely chopped)
1 tsp Lemon Juice
1 tbsp Plain Flour

Honeyed Whole Shoulder of Lamb

Instructions

Allow the meat to come to room temperature.
Pre heat oven to 230ºC/450ºF/Gas 8.
Rub the meat all over with the garlic clove.
Place the joint in a non-metallic roasting dish and season well with salt and pepper.
Mix the honey with 330 ml of the cider, and pour over the joint.
Sprinkle the mint and thyme over the joint, cover loosely with foil and place in the oven for 30 minutes.

Remove the foil and baste with the remaining cider.
Cover with the foil again, reduce the oven to 180ºC/ 360ºF/Gas 4 and cook for a further 30 minutes, then remove the foil again and cook for a final 30 – 45 minutes to allow the meat to brown.
To test the joint is cooked, prick the thickest part with a knife – the juices should run clear.

Remove from oven and rest in a warm place for 20 minutes before carving.

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