I also used a dutch oven instead of a baking dish, wonder if that would make the difference. Slice the onions, crush the garlic and rip up the thyme and put them in a large roasting tin. Available. The greens side dish will become a regularly occurring feature in our kitchen. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks. He also uses up old veg and makes a panzanella salad out of bread past its best. Would you rather see the Australian version? Meat was falling apart and still juicy. Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160C/315F/gas 2, and cook for 4 hours, or until the meat pulls easily away from the bone. Related features I made this last night for other half and his mother. Preheat the oven to 150C/300F/gas 2. I've made this recipe quite a number of times. Pick and roughly chop the leaves from 1 bunch of fresh mint. Rub the lamb leg with salt, pepper and olive oil. Put a large pan of salted water on to boil for the greens. Jamie Oliver 5 Hour Lamb Recipe : Watch Cooking Directions Cook for 1 hour more, or until the meat falls away from the bone, jamie oliver 5 hour lamb recipe. from 5 Ingredients Quick & Easy Food. You can either do this the English way and add some browning and thickening agents. For the sauce and greens: Remove the lamb from the oven and place it on a chopping board. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. from The Cook You Want To Be, by Sophie Gordon When autocomplete results are available use up and down arrows to review and enter to select. Pour the stock over the lamb and into the roasting tray (you may need to add a little more water halfway through cooking if necessary), season with the cracked black pepper, cover the tray tightly with foil and place in the oven on the bottom shelf. Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat. A little side story--I asked a local and highly regarded butcher here for lamb shoulder. This is slow. Peel and halve the potatoes. Add red wine, cover with tin foil and pop in the oven for 3 hours. Oven roast lamb cooking time and oven temp. Best roast leg of lamb recipe | Jamie Oliver lamb recipes . Starter. A brilliant pork shoulder roast recipe from jamie oliver. This crispy rolled lamb is packed with flavour, then served with the beautiful italian peperonata and topped with a fresh and fragrant salsa verde. Amazing quality and per-pound price beats the heck out any market. Organic salmon from Shetland, served with samphire and sea kale, a selection of vegetables from Sussex, Surrey and Kent, and Irish soda bread. Drizzle over a little oil, then pick, roughly chop and sprinkle over the leaves from a bunch of fresh rosemary. Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek. Easiest Sunday night dinner I've made in ages. The gravy is the real star here - a cross between a gravy and a vinaigrette. Add the capers, turn the heat down and simmer for a few minutes. Steps: For the lamb: Preheat your oven to full whack, (450 to 500 degrees F). Stuffed a few of the cloves into the roast and divided the rest between top and bottom. Jamie oliver embarks on a new cooking adventure, straight to the heart of italian cuisine. Place everything in the middle of the table, and shred the lamb in front of your guests. 1 (4.4-pound) bone-in lamb shoulder 1 tablespoon olive oil 2 pinches sea salt and freshly ground black pepper 1 bunch fresh rosemary 1 bulb garlic, unpeeled, broken into cloves For the vegetables and mint sauce 1 1/2 pounds peeled potatoes, cut into large chunks 3 large carrots, peeled and cut into small chunks Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar. 1/2 a large rutabaga, peeled and cut . How would the cooking time adjust if this was done with boneless lamb shoulder, weight about 4 pounds? Peel the onions, Simon Pegg's Lamb Tagine R Add the lamb, season with salt and pepper, then cook for 5 minutes, or until Meanwhile, peel and finely slice the ginger, garlic and onions. Pour the dried chickpeas into a 30cm x 40cm roasting tray. Lamb recipes | Jamie Oliver recipes | Jamie Oliver 78 Tasty lamb recipes Explore our selection of lamb recipes for inspiration on everything from speedy weeknight suppers to slow-cooked classics. The bone-in lamb shoulder that I was able to buy is 8.5 pounds. Preheat the oven at 200C/400F/gas 6. 1995 - 2021 Penguin Books Ltd. Jamie Oliver's Moroccan-inspired Tender Lamb Shoulder recipe from the book of his Channel 4 series, Quick & Easy Food, is a wonderful slow-cooked roast, perfect for Sunday lunch. A four-pound lamb shoulder will cost you upwards of nearly $30. Place the vegetables and garlic in a roasting tray, place the lamb on top and roast for about 1 hour 40 minutes. It's that good. Jamie Oliver's Lamb Shepherd's Pie Recipe serves 4 prep time: 15 minutes cook time: 4 hours total time: 4 hours 15 minutes 1 - 1.5 lb lamb shoulder chop (bone in, see notes) salt and freshly ground pepper olive oil 1 red onion, diced 1 carrot, diced 2 sticks celery, diced 1 sprig fresh rosemary, leaves only, minced 1 tablespoon flour 1.5 cups water Turn the oven down immediately to 325 degrees F and cook for about 4 hours - it's done if you can pull the meat apart easily with 2 forks. Lamb Lagoto Heat 4 tablespoons of olive oil over a medium heat in a large saucepan and Irish Stew Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then Aromatic Lamb Curry Dice the lamb into 3cm chunks and place in the pan, fat-side down. But this dish is worth the expense. I served tuscan kale on the side (Amanda's kale salad with apples and hazelnuts). Light the barbecue and prepare a hot Aromatic Lamb Curry Dice the lamb into 3cm chunks and place in the pan, fat-side down. Sea salt and freshly ground black pepper. Photographer: David Loftus, by Jamie Oliver Jamie Oliver Recipe Shoulder Of Lamb Get the lamb tray out of the fridge, rub the meat with a little olive oil, place in the oven, and turn the temperature down to 150c jamie oliver recipe shoulder of lamb The ultimate guide to lamb cuts - Jamie Oliver | Features from www.jamieoliver.com Start Cooking Free Roast for 4 hours, or . Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Loved this. Steps: Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally. Peel and roughly slice 4 red onions, then place in a deep roasting tray. We live in the Portland area, and buy a whole lamb from local farmers in the Columbia River Gorge. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. Turn the temperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable - after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil. Shred the lamb, check the seasoning and serve with some crispy roast potatoes. Registered number: 861590 England. It would be a pity to not seek out a butcher to provide you with a lamb shoulder. Feed your appetite for cooking with Penguins expert authors, by Jamie Oliver Peel and very finely slice the red onion.Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.Reserving 2 nice leaves, pick, finely slice and add the rest of the sage.Cook for 5 minutes, tossing regularly.Push the onions to one side, and add the bread and If it's tender but not brown as you'd like, uncover and briefly turn up the heat again at the end, till it has a nice brown crust. Remove the lamb shoulder from the fridge and allow to come up to room temperature. Finely grate over half of 1 whole nutmeg, add a good pinch of sea salt and black pepper and rub all over the lamb. Absolutely delish! The smashed vegetables are amazing. Preheat the oven to 200C/400F/gas 6. I'm going to make this today and I'm a bit worried about the oven temp / cooking time. Used a 4.5lb lamb shoulder and used thyme in addition to the garlic and rosemary. , Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, 2.5 kg higher-welfare lamb shoulder, 4 red onions, 1 bulb of garlic, a bunch of fresh rosemary , (15g), 1 whole nutmeg , for grating, 200 ml balsamic vinegar, 1 bunch of fresh mint , (30g), 1 heaped tablespoon plain flour. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 . Everyone raved about the veg. Adapted slightly from jamieoliver.com and Jamie at Home (Hyperion 2008) Genius Recipes. From the book 5 Ingredients Quick & Easy Food Jamie Oliver 5 Ingredients Quick & Easy Food It only takes 5 ingredients and less than 30 minutes This is a feast worthy of Easter or Christmas dinner, but -- aside from slow-roasting the lamb -- it comes together in the time it takes to cook a weeknight dinner. My family absolutely adores this recipe. I'm glad to find your comment because I ran into the same problem! Pinterest. from 5 Ingredients Quick & Easy Food, by Nadiya Hussain Using a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each one. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. How do you cook lamb shoulder Jamie Oliver? Simple, beautiful flavours. Pour the dried chickpeas into a 30cm x 40cm roasting tray. Jamie roasts a shoulder of lamb and turns the leftovers into Moroccan-style pastillas. How do you slow roast a leg of lamb Jamie Oliver? The farm puts you on the list early in the season and gives contact information for the processor, who cuts per your preferences. This slow cooked lamb dish makes me think of my dad. Halve the fresh tomatoes. Menu in full. This is my new favorite lamb dish. Or go French/Italian and just reduce the juices slightly . Don't worry about the temperature - it works.. Trust me, I have made this loads of times. Slash the fat side of the lamb all over with a sharp knife. 1 large bunch fresh rosemary. Jamie Oliver's Roasted Shoulder of Lamb with Smashed Veg & Greens Adapted slightly from jamieoliver.com and Jamie at Home (Hyperion 2008) Serves 6 For the lamb: 1 (4.4-pound) bone-in lamb shoulder Olive oil Sea salt and freshly ground black pepper 1 large bunch fresh rosemary 1 bulb garlic, unpeeled, broken into cloves Preheat the oven to 150C/300F/gas 2. Around 30 minutes before cooking, remove the lamb from the fridge and allow to come up to room temperature. Explore. Peel and add 2 cloves of garlic and bash again. Place the lamb onto a serving platter, cover with tin foil and leave to rest while you make the gravy. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. For the lamb: 1 (2.2-pound) shoulder of lamb. Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek. In his latest series, Together, Jamie puts on a proper celebration - complete with a tasty tomato crostini, stuffed slow-roasted lamb shoulder and heaps of styling inspiration, so you can transform your garden into the perfect party. Gently break up the meat, pull out the bones, and extract any herb stalks. Put the pan on the stovetop over medium heat and mix in the flour. Our best tips for eating thoughtfully and living joyfully, right in your inbox. The bone-in leg did not have as much fat as a shoulder would so the outside actually dried out a bit over the course of 4 hours. Olive oil. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Sieve the minty gravy into a jug and serve alongside the lamb with some potato and celeriac mash and steamed seasonal greens, if you like. He told me he could get it for me, but I would have to buy SIX lamb shoulders! Slow-cook the lamb for around 6 hours (or a little more), basting every 2 hours, and always . Whisk in 1 heaped tablespoon of plain flour, pour in 400ml of boiling water then add the mint and simmer gently for 10 minutes, or until thick and glossy, stirring regularly. Got a freezer? Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the rasel hanout and a pinch of sea salt and black pepper. Shoulder cuts were considered "garbage meat" when I was a kid and it was dirt cheap. For the smashed vegetables: 1 1/2 pounds peeled potatoes, cut into large chunks. Whether it's a fragrant biryani, a slow-roasted centrepiece or a spiced-up kebab, lamb can stand up to big flavours and is always a crowd-pleaser. Turn thetemperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or Liver, bacon & onions | Liver recipes | Jamie Oliver recipes . The meat was succulent, and not all that expensive. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Preheat the oven to 325F. Our local butcher did not have a shoulder either so I got a bone-in leg instead. until the chickpeas are cooked through and the lamb is pullable after 3 hours,stir a splash of water into the chickpeas, covering tightly again with foil. 6 days ago jamieoliver.com Show details . Today. How does the cooking time scale? 200ml balsamic vinegar 1 bunch of fresh mint 1 heaped tablespoon plain flour Method: Around 30 minutes before cooking, remove the lamb from the fridge and allow to come up to room temperature.. Can't wait to make it again. If you prefer a smooth texture, add some cooking water. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Goat's cheese starter (v . Roast Lamb: Directed by Mike Matthews. Drain and toss with a knob of butter and a pinch of salt and pepper. Love this!!! Roughly chop the tomatoes, adding them to the tray as you go. This is 40 minutes per kilo but remember no oven is the same, so use this as a guide if you don't have an oven thermometer. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. My whole family went crazy for the lamb and the smashed vegetables. It's one of the most delicious parts of the lamb, and I've made this Jamie Oliver dish a number of times. It's gotten to be rather expensive. For the smashed veg: When the lamb is nearly cooked, put the potatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Deselect All. Place it in the tray on top of the rosemary and garlic, and put the . Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. Lamb shoulder is often hacked up into chops, so you may need to call around to butchers to find it, but it's worth it, and much richer and sweeter than your average leg of lamb. Both said it was the best lamb they've ever tasted! Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper. It's so easy and satisfying. CALORIES 522kcal FAT 26.7g SAT FAT 10.2g PROTEIN 37.4g CARBS 35.3g SUGAR 5.8g SALT 0.7g FIBRE 1.4g, 5 Ingredients by Jamie Oliver is published by Penguin Random House Jamie Oliver Enterprises Limited. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Apr 14, 2014 - The tenderest-loving lamb roast, and a brilliant Easter feast (that leaves you plenty of time for the egg hunt). Green Mountain Ranch in WA across from Hood River is where we got our last one. from Nadiyas Everyday Baking, by Andy Baraghani Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday. Sounds like it could overdo it and I scanned a few other recipes which typically don't begin with the "whack blast" and do include a small bit of liquid in the roasting pan. Sea salt and freshly ground black pepper. Skim away the fat from the top of the roasting tray and place on the hob over a medium heat. The first time I made it, I came back to the house after a quick run to the market and the entire house smelled of wonderful lamb and rosemary. Halve the fresh tomatoes. Rest for 5 minutes,. Cook in the oven for 5 hours, removing the foil for the final hour, until the meat is tender and almost falling off the bone and the outside is super-sticky and gnarly add splashes of water, if needed, and baste with the pan juices occasionally. When the lamb is ready, after about 4 hours, take it out of the oven and rest it on a clean chopping board covered with tin foil and a tea towel or two. Halve and add 1 bulb of garlic, then lay the lamb on top. Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, 2 red onions, 1 whole bulb garlic, 3 carrots, 2 sticks of celery, 1 large leek or 2-3 baby leeks, 1 handful ripe tomatoes, 1 small lamb shoulder , bone in (2.25kg), a bunch of fresh rosemary, 2 fresh bay leaves, a bunch of fresh thyme, 2 x 400 g tins of plum tomatoes, 1 bottle of red wine. Quarter thepreserved lemons and trim away the seedy core, then finely chop the rind andadd to the tray with a good splash of liquor from their jar. Slash the fat side of the lamb all over with a sharp knife. Jamie Oliver has shared the recipe for his "epic" slow-roasted lamb shoulder - and it "melts in your mouth.". Drain and toss with the remaining knob of butter and a pinch of salt and pepper. For more information about how we calculate costs per serving read our FAQS, Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, 500 g dried chickpeas, 2 preserved lemons , (20g each), 1 kg ripe plum tomatoes, 1 x 2 kg lamb shoulder , bone in, 2 heaped teaspoons ras el hanout. Totally delicious. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoonof extra virgin olive oil, then pull the lamb apart with two forks. Peel and roughly slice 4 red onions, then place in a deep roasting tray. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room Preheat the oven to 200C/400F/gas 6 and place a roasting dish for the potatoes on the Break the garlic bulb up into cloves, then peel 3 . 3 large carrots, peeled and cut into small chunks. 400g lamb shoulder, bone out; Salted water and cook for 4 to 5 minutes to just soften them. You really do shred it with a fork and that mint sauce is totally out of this world. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven. The shoulder is unbelievably tender when prepared this way--the fat simply melts away and your left with delicious lamb that is addictive. Chef john of food wishes. Turn down the oven temperature to 170C/325F/gas 3 and cook for 3 to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork. Drain and allow to steam dry, then smash them up in the pan with most of the butter. Touch device users, explore by touch or with swipe gestures. Absolutely incredible. Drizzle over a little oil, then pick, roughly chop and sprinkle over the leaves from a bunch of fresh rosemary. Threw fingerling potatoes and carrots in the pan for the last hour of the roast. Turn the temperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil. Use the roasting pan juices to make a great gravy. Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. 4 days ago jamieoliver.com Show details . Jamie Oliver Inspired Shoulder of Lamb You will need 4 1/2 lb shoulder of lamb 3 red onions, quartered 5 cups diced potatoes 2 fennel bulb, cut into 6 wedges half a garlic bulb, cloves separated and lightly smashed 3 lemons, quartered 1 cup sour or regular cherries, pits removed Pinch of saffron threads 2 teaspoons cumin powder By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, Nadiya Hussains Dump-It-All-In Mexican Dinner, Fall Apart Caramelised Cabbage Smothered in Anchovies and Dill. Spicy Roast Lamb is a thing of joy and will make the perfect weekend feast. Directions. or. from The Whole Vegetable, Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. For the lamb: Heat your oven to full whack (450 to 500 degrees F). Muddle in the English mustard and 2 tablespoons of olive oil. Absolutely delish. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water. Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Order some of our mouth watering products for this festive season and impress friends and family. The cabbage was perfect (and I don't like cabbage), and the buttery veg was to die for. In any event, this recipe ought to qualify for Jamie Oliver's "genius" recipe. Drizzle over 200ml of balsamic vinegar, add a good splash of water to the tray and cover tightly with a double layer of tin foil. . This is going into the regular rotation. The gravy was delicious~ the mint definitely added the freshness and lifted the meaty flavors. Pick and roughly chop half the rosemary leaves. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. -- but we did make a yummy bone-in leg of lamb and we made these smashed veggies! Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven. Spicy Barbecued Leg of Lamb Preheat the oven to 200C/400F/gas 6. Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek. Save with Jamie by Jamie Oliver - Lamb Recipes - YouTube Long Distance Traditions 0:00 / 0:15 Save with Jamie by Jamie Oliver - Lamb Recipes 33,846 views Oct 3, 2013 If you love Jamie. Couldn't find lamb shoulder -- my grocery stores couldn't even order it bc it wasn't a cut that was on the order sheetso annoying! Roast for 1 hour 10 minutes, or until the lamb is golden, yet still blushing and pink in the middle (cook for a further 10 to 15 minutes if you prefer your lamb well done). - Jamie Oliver Mothership Sunday Roast Lamb By Jamie Oliver Tip: If you're not going to use all the leftover lamb within 2 or 3 days, simply portion it up and freeze for making meals in. Jamie Oliver's Moroccan-inspired Tender Lamb Shoulder recipe from the book of his Channel 4 series, Quick & Easy Food, is a wonderful slow-cooked roast, perfect for Sunday lunch. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Halve and add 1 bulb of garlic, then lay the lamb on top. Stuffed Sweet Peppers. Just delicious.#GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit . With tomatoes, chickpeas & preserved lemon, The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS, Tasty lamb shoulder and epic Mediterranean flavours are best friends in this easy one-pot roast. Cover the tray tightly with a double layer of tin foil and place in the oven. It's fabulous and comes together effortlessly. For the lamb: 1 (2.2-pound) shoulder of lamb. 1 large bunch fresh rosemary. 1 bulb garlic, unpeeled, broken into cloves Preheat your oven to full whack. Sit the lamb in the tray, pourin 1 litre of water, cover tightly with tin foil and place in a cold oven. Place the lamb shoulder on top and roast for 20 minutes. Tightly cover the tray with aluminum foil and place in the oven. We made this last night for a dinner party - it was great. Put the whole shoulder of lamb into the roasting tin, season with salt and pepper. Cover it with foil, then a kitchen towel, and leave it to rest. It only takes 5 ingredients and less than 30 minutes. With Jamie Oliver. Preheat the oven to 200C/400F/gas 6. Wonderful meal. Preheat oven to 200C/400F/Gas Mark 6. Roughly chop thetomatoes, adding them to the tray as you go. Squeeze the garlic out of the skins and mush it in. I am going to do this for our outdoor Easter supper next week! So, so good. Spicy Roast Lamb | Jamie Oliver 324,649 views Oct 11, 2020 A beautiful alternative to a Sunday Roast! Buy the book CELEBRATION MEAL RECIPES 1 tbsp (15 mL) all-purpose flour 2 cups (500 mL) chicken or vegetable stock 2 tbsp (30 mL) drained capers Chopped leaves from 1 bunch mint 2 tbsp (30 mL) red wine vinegar Generously season lamb. AboutPressCopyrightContact. It's impossible to find lamb shoulder here in Portland's regular supermarkets (blame consumers, who insist on buying boned and trimmed meats that don't have half the flavor of the bone-in type--but that's another rant saved for another day). The New Season's markets here have excellent butchers and I can find my lamb shoulder there. Pour the tinned tomatoes over the top, followed by the wine. Provided by: Jamie Oliver Total time: 300 minutes Yields: 6 servings Cuisine: https://schema.org/LowLactoseDiet Number of ingredients: 15 Ingredients: 1 x 2 kg lamb or hogget shoulder , bone in 1 bunch of fresh rosemary 1 bulb of garlic 2 teaspoons English mustard olive oil 6 red onions 4 tablespoons balsamic vinegar 1 tablespoon plain flour Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest Servings: 8 Total Time: 1 hr 35 mins . 1 bulb garlic, unpeeled, broken into cloves. Place everything in the middle of the table, and shred the lamb in front of your guests. Pre-heat oven to 180C. Catch up on All4. For more information about how we calculate costs per serving read our FAQS, Slow-cooking this lovely lamb shoulder yields beautiful results tender, falling-off-the-bone meat with a super-sticky, gnarly finish from the balsamic. Olive oil. Should I double the time? 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