The perfect lamb shoulder

By chloe • Kitchen • 11 Dec 2011

After roasting lamb legs and shoulders a few times, I was tempted by Jamie Oliver’s pot roast version. Made it last night and it turned out the best lamb we’ve had!

I used dried rosemary instead of fresh, and substituted the bottle of wine with lamb stock and some red grape juice. Before it went in the oven:

After 4 hours… heavenly =)


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