Roasted Highland Lamb Shoulder

1. 1

   Trim the lamb, rub in the herbs & garlic and roll with string.

2. 2

   Braise for 2-3 hours at 150c until tender. Cool, remove the string, and pick into pieces.

3. 3

   Roll in several layers of cling film, pack tightly and leave to set in the fridge.

4. 4

   Once cooled, cut it into 180-200g pieces, pan fry with butter & oil.

5. 5

   When evenly coloured, place in an oven at 190c and cook until the core is 75c.

6. 6

   Serve with creamed mash potatoes, roasted root vegetables and a little thyme and honey.

No additional tips available.