I threw caution to the wind this week and bought an Aldi British boned shoulder of lamb to make for Sunday Dinner.
This amazing joint of Lamb will be studded with slivers of garlic and fresh rosemary from the garden.
Into an oven proof dish add the studded lamb and a mug full of water and cover in tin foil, this can go into a hot (200) oven for about an hour.
Remove the tin foil half way through to allow the lamb to brown.
To join this luscious lamb,
I peel and par boil potatoes and parsnips, a good shake of the drained root veg will rough up the edges and can be added to another ovenproof tray, with Veg oil or good old fashioned lard this can be left to heat up for 20 minutes so when the veg is added it fizzes and spits, so do be careful. Coat with the fat and into the oven for upto an hour till Crispy and delicious.
The Veg for today are Aldi Super6 Chantany carrots, and frozen peas, a slick of gravy made with the liquid from the lamb
and, of course, Mint Sauce will finish it off.
There will be plenty of leftovers which will go into a curry, and hopefully enough for shepherds pie or be used for another roast dinner – when I pay good money for good meat, I want it to earn its keep and make as many meals as possible 😇