Tuesday, 14 September 2010


Coming back from Sweden started a new season with local lamb and game. I started by buying half a lamb from the local pig- and lamb farm (near Ebrington in The Cotswolds, UK). To slow cook shoulder of lamb is not only very easy it is absolutely gorgeous. Takes four hours so you need to plan your Sunday dinner....
This is what you need.

One shoulder of lamb (lammbog)
4 sprigs of rosemary
1 whole garlic
Olive oil
Flaky salt
Freshly milled pepper

Blast the oven. Sprinkle olive oil in a large roasting pan. Crush the garlic cloves (with skin on) and place half of them together with 2 sprigs of rosemary in the pan. "Massage" olive oil into the lamb shoulder and sprinkle with salt and pepper. Put the rest of the garlic and rosemary on top of the shoulder. Cover the pan tightly with aluminium foil and put into the hot oven. Turn the heat down to 170 degrees Celsius and leave it in for four hours!
Serve with mashed root vegetables like potatoes mixed with carrots and parsnips, and greens like spinach or broccoli. Add some red wine to the pan and make a nice juice. Lovely!

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