Recipe
for :
|
Slow Cooked Shoulder of Welsh Lamb
|
|
This
recipe for Slow Cooked Shoulder of Welsh Lamb,
served with Boulangere Potatoes and a Gratin of Leeks
in a Welsh Cheddar Sauce has been reproduced courtesy
of Karen Thorne who runs the Hopton House B&B in
Shropshire and also runs the Bed and Breakfast Academy.
 Hopton
House is a 4 star gold award B&B located in the
very beautiful south Shropshire hills. Just 10 miles
from Ludlow and close to the other market towns, Hopton
House is located in some stunning countryside. As well
as offering a luxurious B&B experience Karen also
runs training courses for people who want to set up
their own B&B. Shropshire is still relatively unknown
which means you can walk for miles without seeing another
soul. Hopton House has two very comfortable rooms -
both ensuite - and serves food made from the finest
of local ingredients. Guests go to rest, relax and recharge;
whether this is done by walking, exploring the local
villages, eating out at wonderful local eateries or
throwing the ball for hours for Karen's dogs!
If
you would like to know more these are Karen's web sites:
www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk
"Whenever
I think about my Welsh grandparents I am immediately
transported back to their kitchen table in Aberystwyth
where we would enjoy enormous family feasts of roast
lamb. I can’t smell freshly cut mint without looking
round for my grandmother.
What
better way to celebrate St David’s Day than with
a traditional Welsh Lamb Shoulder served with the Welsh
national vegetable – the leek. I’ve made this
dish even more patriotic by cooking it with a Snowdonia
Cheddar, that cooks beautifully and smells almost gruyere
like.
I
incorporate that all important mint by using a hedgerow
jelly that I make in the autumn using crab apples and
sloes from the hedgerows and mint from my garden. If
you don’t have any to hand then use normal mint
jelly or redcurrant jelly with some fresh mint thrown
is at the end.
As
all of these dishes can be prepared in advance this
is the perfect menu for anyone who wants to spend time
with family and friends rather than last minute cooking
in the kitchen."
-
Gratin of Leeks in a Welsh Cheddar Sauce recipe <click
here>
Ingredients
for Slow Cooked Shoulder of Welsh Lamb
1
whole shoulder of Welsh Lamb – about 2 kg
Sprigs of Fresh Thyme
Olive oil
1/2 bottle white wine or a pint of lamb stock
1 head of Garlic, with the cloves separated but not
peeled
2 tablespoons of Mint Hedgerow Jelly
1 pint of lamb stock of water
1 glass of Maderia or Marsala
1 tablespoon of flour
Welsh Halen Mon Sea salt and Black Pepper
How
to make Slow Cooked Shoulder of Welsh Lamb
- Preheat
the oven to 240°C / fan 220°C
- Put
the garlic cloves and sprigs of thyme into a large
roasting pan. Put the shoulder of lamb on top of the
garlic and thyme. Rub with olive oil and season with
the salt and pepper. Pour the white wine or stock
around the lamb.
- Put
the roasting pan into the oven and cook for about
half an hour until the lamb is browned on top. Then
cover tightly with tin foil, reduce the temperature
of the oven to 120°C / Fan 100°C.
- The
lamb will then need about 7 hours to cook, by which
time it will be falling off the bone. Check it every
couple of hours to make sure there is still enough
liquid in the bottom, adding more if necessary.
- When
the lamb is ready, place it on a warmed plate and
make the gravy. Tip off all but one tablespoon of
the fat. Put the roasting pan on a medium high heat
and add the flour, stirring it round to absorb all
the fat and allow it to cook for about a minute. Pour
the glass of Maderia or Marsala into the pan to deglaze
it, stirring round with a spoon to get all the lovely
meaty bits off the pan. Then gradually add the lamb
stock or water, stirring all of the time. Once you
have a nice thick gravy, stir in the mint hedgerow
jelly (or redcurrant jelly if that’s all you
have). Strain it through a sieve into a warm serving
jug (if you use redcurrant jelly this is the time
to stir in some freshly chopped mint).
There
will be lots of leftover meat. You only really get the
full flavour when cooking a full shoulder on the bone
and it’s a cheap cut of meat. You can used the
leftovers for cold lamb sandwiches, shepherds pie or
a curry.
Serves
4
Karen
Thorne
www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk
Published
with permission of Karen Thorne, Hopton House B&B
|
