
Tender Jersey lamb shoulder slow-roasted with seasonal root vegetables and fresh herbs
Preheat oven to 160°C. Score the lamb fat in a diamond pattern and rub with olive oil, salt, and pepper.
Place lamb in a large roasting tin. Tuck rosemary and thyme sprigs underneath.
Arrange vegetables around the lamb. Drizzle with remaining olive oil and season well.
Pour red wine and stock into the tin. Cover tightly with foil.
Roast for 3.5 hours, basting every hour. Remove foil for the last 30 minutes to crisp the fat.
Rest the lamb for 20 minutes before pulling apart with forks. Serve with roasted vegetables and pan juices.
Nutrition per serving (642g)
Large roasting tin
Sharp knife
Meat thermometer
No wine pairing suggestions available for this recipe.

A hearty and flavorful bean soup with smoked bacon and fresh parsley, perfect as a starter.
"This classic Jersey starter is a hearty, comforting soup that mirrors the rustic and wholesome nature of the lamb. The savory bacon and earthy beans provide a complementary flavor profile without overpowering the richness of the lamb, while the fresh parsley brightens the palate."

A light and fragrant apple cake provides a refreshing counterpoint to rich lamb. The lavender in the cream adds a subtle floral note that complements the herbal notes in the main dish, while the sweetness of the apples cleanses the palate without being overly heavy.
"A light and fragrant apple cake provides a refreshing counterpoint to the rich lamb. The lavender in the cream adds a subtle floral note that complements the herbal notes in the main dish, while the sweetness of the apples cleanses the palate without being overly heavy."