Slow cooked anchovy and garlic lamb shoulder

Slow cooked anchovy and garlic lamb shoulder

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Slow cooked anchovy and garlic lamb shoulder

Slow cooked anchovy and garlic lamb shoulder

This slow cooked shoulder is guaranteed to give you melt in the mouth lamb.

Preparation Time:  30 minutes

Cooking Time:  4 hours

Serves: 6-8


1 x 2.5g shoulder of RSPCA Assured lamb on the bone
4 rosemary sprigs, leaves removed & 4 or 5 sprigs of rosemary
3 garlic cloves, peeled & crushed, plus 1 full head, cloves separated & unpeeled
4 anchovy fillets in oil, drained & chopped
2 tbsp Fairtrade olive oil
2 whole Fairtrade lemons
2 red onions, cut into wedges
3 carrots, peeled & roughly chopped
2 large leeks, trimmed & cut into large pieces
150ml dry Fairtrade white wine


Remove the lamb from the fridge and bring up to room temperature.

Preheat your oven to 200°C/fan 180°C/Gas 6.

Finely chop the rosemary leaves, then mix with the crushed garlic and anchovies and olive oil to form a paste. Zest the lemons, halve and extract the juice. Add the zest and half the juice to the anchovy paste. Reserve the lemon halves.

Make about 6 long deep slashes along the top of the lamb shoulder and rub the paste into these cuts, spreading the remainder over the flesh.

Scatter the onion wedges, carrots, and leeks, reserved lemon halves, the unpeeled garlic cloves in the bottom of a roasting tray.   


Drizzle over the lemon juice and the wine.  Place the lamb shoulder on top.

Cover the tray tightly with a double layer of foil and put it into the oven.

Turn down the oven temperature to 170°C / fan 150°C / Gas 3 and cook for 3½ to 4 hours, or until the lamb is soft and it can be pulled apart with a fork.

Skim the fat off the pan juices and serve alongside the shredded lamb, the whole garlic cloves and vegetables.

Recipe:  The Freedom Food Celebrity Recipe Collection

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