Ingredients

Serves: 4/5

Prep/Cook time: Approx 3 to 4 hours

  • 1 shoulder lamb - 1.5/2 kg - rubbed with sea salt, pepper & rosemary at least 3 hrs before
  • 2 tbsp olive oil
  • 3 cloves garlic - chopped
  • 1 medium onion - roughly sliced
  • 8 sprigs of rosemary - chopped
  • 3 sprigs thyme
  • 300 mls beer - you can also add red wine here if you prefer
  • 700 mls chicken stock
  • 2 carrots - chopped
  • 2 sticks celery - chopped
  • 2 tbsp plain flour
  • 150g frozen peas - when you can get fresh make sure you use them
  • 100g smoked bacon (pancetta) - chopped
  • Salt & pepper
  • 10 leaves mint to garnish

Method

  1. Heat the oven to 170oC
  2. Place a large casserole dish or roasting tray over a medium to high heat. Add half the olive oil and when hot add the pancetta. Cook until golden and crispy.
  3. Remove and drain on kitchen paper until needed. Add the lamb and brown on all sides. Remove onto a plate until needed.
  4. Add the onions, garlic, celery and carrots. Cook until caramelised.
  5. Add the herbs, the flour and coat the vegetables. Pour in the beer or wine and bring to the boil. Reduce by half.
  6. Add the lamb and then pour in the stock until about half way up the lamb (keep the rest of the stock in case you need to add more to the lamb). Bring to the boil. Cover with a lid or, if using a tray, tightly with tin foil.
  7. Place in the oven for 2 hours and turn every now and then. Take off the lid or foil, turn the heat up to 195oC and cook for another hour. Carefully remove the lamb from the dish and place on a plate. Cover loosely with foil.
  8. Strain the cooking liquid from the lamb into a pot add the remaining chicken stock, if any. Discard the vegetables. Skim any fat from the top of the sauce and reduce slowly until a gravy consistency is achieved.
  9. Turn off the heat and add the cooked bacon and peas. You just want to warm these through. Tear the mint leaves into the sauce.
  10. Once ready to serve you can carve or, as I prefer, shred the lamb in chunks. Place onto your serving plate. Spoon over the pea, bacon & mint garnish.
  11. Serve with roasted root vegetable and some creamy mash that you have added a couple of tablespoons of whole grain mustard.