Uncle Monty’s Lamb – Roast Lamb Shoulder with Garlic and Rosemary
I affectionately know this dish of roast lamb shoulder with garlic and rosemary as ‘Uncle Monty’s Lamb’ after the scene in the movie Withnail and I. Simplicity is the key here, good produce cooked well. You can make it just as easily with leg but I like shoulder.
Roast Lamb Shoulder with Garlic and Rosemary
800 rolled lamb shoulder
4 cloves garlic, halved
2 sprigs rosemary, chopped into 1” lengths
1 tsp sea salt
- Set the oven to 200C. Rub the salt all over the lamb, then carefully dot the garlic and rosemary round the joint, but making small incisions, or simply holding in place with the string.
- Place in a casserole dish with the lid on and cook for ten minutes. Reduce the heat to 160 and cook for a further three hours.
- Leave to rest for 15 minutes, then serve with mashed potatoes, and steamed spring greens. I find the meat is generally succulent enough to not require gravy.