I’ve been cooking lamb a lot recently, usually low and slow - a method I enjoy not just for the meltingly tender soft meat at the end but also for the hours in-between where I am free to read a book, brush my hair or open a bottle of champagne. The truth is that I spent most of this time doing laundry and cleaning up the bircher muesli artwork that my toddler has so gleefully created at breakfast. But I do try and enjoy a glass of something chilled especially when it is the weekend.
It’s Easter next week and I’ve been asked by lots of you what I am cooking. The answer is this. I usually go for a bone-in joint when it comes to cooking any meat but I received a rather beautiful rolled lamb shoulder in a meat box and must confess I may have been converted. There is a lot of flavour in lamb and it tends to be a fatty meat which means that when slow cooking it there is usually a step of straining off some of the fat so that the juices can cook down a little into a rich gravy like sauce. There was no need to strain this as the meat has already been nipped and tucked to perfection. The process was easier, the cooking time shorter and the result delicious.
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THE RECIPES
I wrote the method for the potatoes and lamb in one as the timing set up makes it so easy to cook them together. As I mentioned, I went for a rolled deboned lamb shoulder for this which is not my usually cut as I tend to be a bone in girl but it made for the most beautiful tender meat with a little less faff and fuss so I do recommend it for ease.
I really do believe that quality is key when cooking meat. My favourites are Pipers & Co, Turner & George and Edenmoor . Pipers & Co have very kindly given 10% off to orders over £50.00 if you use the code ALEXANDRA10 at checkout.
SLOW COOKED ROLLED LAMB SHOULDER WITH FENNEL, LEEKS AND CAPERS
serves 4-6
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