Roasted lamb shoulder in Taunton Vintage Cider (Serves 6-8)
Lamb with potatoes:
- 1 bottle of Taunton Vintage Cider, 500ml
- 2 medium white onions, skinned, halved and sliced
- 1 lamb shoulder, bone in approx. 1.7kg
- 3 sprigs of rosemary
- 3 large cloves of garlic
- 2-3 bay leaves
- 800g firm potatoes (King Edward), peeled and sliced into rounds
- 2 tsp of honey
- Salt and pepper
Taunton cider gravy:
- Cider stock from the lamb (Cool for few hours/overnight so the fat sets)
- 1 tsp Worcester sauce
- 1 tsp of honey
- 20g cornflour, mixed with a splash of cold water
- Sprig of rosemary
- Salt and pepper
- Throw the sliced onions onto a baking tray. Add the garlic cloves, rosemary and then place the lamb on top.
- Pour the Taunton vintage cider over the lamb. Season the lamb with salt and pepper, drizzle over the honey and add in the bay leaves. Cover with tin foil and roast in the oven for 3 ½ hours at 170°C/340°F/Gas mark 3
- Meanwhile, add the sliced potatoes to a different roasting dish and season them with salt and pepper. Set aside.
- Once the lamb comes out of the oven. Momentarily place the lamb onto a separate plate. Then pour the cooking juices from the roasting tray into a separate bowl using a sieve to catch any onions.
- Place most of the onions in with the potatoes and give them a mix around, and then sit the lamb shoulder on top of the potatoes. Add 3 tablespoons of the cooking juices onto the potatoes.
- Place the lamb back into the oven for 1 ¼ hours at 180°C/350°F/Gas mark 4 being sure to cover with a piece of tin foil if it is going too dark on top.
- To make the gravy, remove any solidified fat or spoon off the excess fat. Place the juices into a sauce pan and bring to the boil on a medium/high heat and reduce the stock by a third.
- Add the Worcester sauce, honey, rosemary, salt and pepper and then add the cornflour and stir. It will start to thicken to a gravy. Add more cornflour if you would like a thicker gravy.
- Serve slices of lamb with potatoes and vegetables of your choice, with gravy and mint sauce! Enjoy.
Fuss Free Tips …
- When I return the lamb to the oven (uncovered) for a second time, I like to cover any bones that have been revealed with a piece of tin foil to avoid it burning.
- This is a great dish to start to prepare the day before up until stage 5, and continue from stage 6 when you are ready.
- This dish can be served with the simplest of greens cooked in butter (kale, cavalo nero or savoy cabbage), roasted heritage or chantenay carrots. With the lamb being rich, simplicity works well here!