ROAST LAMB SHOULDER
- 1.5 – 2kg lamb shoulder (boneless)
- Olive oil – 1/4 cup
- Fresh rosemary 3 sprigs
- Salt and pepper to taste
- Vegetables for roasting
- Plastic bag with olive oil in it for coating the veggies
- Choose vegetables that you like but try to avoid potato and corn as these are high GI (potato, peas, corn and limit sweet potato)
- Preheat oven to 150deg C
- Place the lamb shoulder onto a baking tray and baste with olive oil, salt and pepper
- Poke some rosemary sprigs into the shoulder
- Cook for 4 hours at 150deg
- When you are ready to start doing the vegetables, place the roast on the bottom of the oven and use a different tray to roast the veg in the middle of the oven
- Cut the vegetables and put them into a bag with some olive oil before putting them into the oven. Do them in stages depending on what type of vegetable they are.
- Remove roast from oven, wrap in foil and 2 tea towels and allow to rest for ½ hour
- Keep the juices in the pan ready for making the gravy
Make about 1 – 1 ½ cups of stock using a preservative free stock powder such as Massel
Allow it to come to room temperature. It may be worth making the stock when you put the roast on, so that it can cool. (quantity will depend on how many you are feeding)
When you are ready to make the gravy, put the oven tray on the stove and begin to warm it. Add the chicken stock and stir well as it is heating. Gradually add around 2 – 3 tablespoons of gluten free plain flour and mix well with a wooden spoon. Add more or less flour depending on how thick you would like it to be.
Once you put the gravy into your gravy boat, if a fair amount of fat comes to the top, empty it into a container and keep it for frying other things later in the week.
Serve with around 1.5 cups of veg and about 2 tablespoons of gravy. The lamb should fall apart and be so soft that you will not be able to cut it with a knife.