Ingredients:-
1.8 kg lamb shoulder (bone in)
3 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried rosemary
4 medium potatoes – peeled & chopped into large chunks
10 small carrots
1 onion, quartered
Cider Gravy:-
150 ml (½ cup plus 2 tbsp) cider
300 ml (1 ¼ cups) lamb stock
2 Tbsp corn flour (cornstarch) mixed with 4 tbsp cold water
METHOD:-
Preheat the oven to 180°C. Place the lamb in a large baking dish and score the fatty bits of the lamb lightly with a sharp knife.
Rub on one Tbsp of the olive oil, then sprinkle on half of the salt, pepper and rosemary (½ tsp of each). Cover the dish with foil and place in the oven.
Roast for 3 hours.
Arrange the potatoes in the dish around the lamb. Drizzle the remaining oil onto the potatoes and sprinkle on half of the remaining salt, pepper and rosemary (¼ tsp of each). Place back in the oven to cook, uncovered for 15 minutes.
Open the oven and turn the potatoes. Add the carrots. Turn them in the oil and meat juices to coat, sprinkle the remaining salt, pepper and rosemary (¼ tsp of each) onto all of the vegetables then place back in the oven for a final 15 minutes.
Remove from the oven and place the lamb and vegetables on a warm serving plate, then cover with foil and leave to rest for 10 minutes whilst you make the gravy.
Add the cider to the meat juices in the roasting pan (alternatively you can transfer the meat juices from the roasting pan to a saucepan – scrape it clean so you get all the flavour and boil for 5 minutes until reduced by half.
Add the stock and bring back to the boil. Slowly pour in the corn flour and water mixture whilst stirring until the gravy has thickened. Give it a little taste and add a little salt and pepper if required.