Ingredients
- 1 x 1.8kg lean whole shoulder of lamb
For the herb butter:
- 50g unsalted butter
- 3 garlic cloves, peeled and finely chopped or crushed
- 3 tablespoons freshly chopped rosemary
For the vegetables:
- 5 small red onions, peeled and cut into wedges
- 1 large butternut squash, peeled, deseeded and cubed
- 4 celery sticks, roughly chopped
- 600ml good, hot lamb stock
Method
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- Prepare the herb butter; in a small bowl mix all the ingredients together.
- Put the vegetables in the base of a 2.8L casserole or roasting tin.
- Put the lamb on a chopping board and lightly score the surface with a sharp knife.
- Spread the herb butter over the joint and place on top of the vegetables, pour over the stock, cover and transfer to the oven for 3-3½ hours.
- Serve the lamb with the vegetables, mashed potatoes and steamed broccoli.
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