How to Make the Perfect Lamb Joint
We’ve saved the best until last in our Live Peasant Challenge with Red Tractor and Simply Beef and Lamb - today we'll show you how to make the perfect lamb joint.
This recipe is one to start as soon as you get in from the school run/work and leave in the oven while you wash the kids, watch CBeebies, do home/housework etc. leave it to take care of itself in the oven and come back a couple of hours later to a delicious succulent piece of lamb. Yes please!
Several good glugs of olive oil
Shoulder of Lamb – bone in
Salt and pepper to season
8-10 Rainbow Carrots
4 Baby Leeks, sliced
1 pack of baby new potatoes
2 sprigs of thyme
2 Sprigs of rosemary
1 tbsp dairy free spread
1 tbsp honey
1. Oil the lamb skin and season with a generous amount of salt and pepper. Pop into a roaster and leave to cook on a low heat (120) for 2 ½ hours
2. With 90 minutes of cooking time to go, wash and boil the potatoes for around 20 minutes or until cooked through. Drain and toss in olive oil and salt and set to one side.
3. With an hour of lamb cooking time to go, top and tail the carrots and add to a pot of boiling water for 4 minutes. Drain and immediately add the honey and spread. When they have melted, swish the carrots around ensuring they are evenly coated. Slice and add the leeks.
4. With 45 minutes to go remove the lamb and decant any juices into a dish. Add the potatoes and carrots and place back in the oven. Remove at the end of the cooking time and allow to rest for 10 minutes then plate up!