Slow Cooked Lamb Shoulder
- 1 double layer Bacofoil Non-Stick Roasting foil (80 x 60cm)
- 1 400g tin chopped tomatoes
- 2 onions, peeled and coarsely chopped
- 2 carrots, peeled and roughly chopped
- 6 cloves garlic, peeled
- 3 sprigs thyme
- 2 bay leaves
- 1 large red chilli, split lengthways
- 1 bone-in British lamb shoulder
- Salt and ground black pepper
- 175ml chicken stock
- 175ml dry white wine
- Preheat oven to 180°C/Gas 4.
- Lay the double thickness foil over a roasting tray, pushing the foil into the shape of the tray.
- Combine the tomatoes with the onion, carrot, garlic, thyme, bay and chilli, tip onto the foil then top with the lamb, season with salt and pepper.
- Pour the chicken stock and wine around the lamb. Bring the foil sides together and fold together to create a seal. Place in the oven and cook for 2 hours.
- After 2 hours, fold the foil back, increase the oven to 200°C / Gas 6 and cook for ½ hour to reduce sauce and brown the meat.
- Remove meat and allow to rest, tip vegetables and juices into a saucepan, skin off the excess fat. Either serve the sauce chunky or push through a food mill to create a thicker smooth sauce. Serve with green vegetables and new potatoes.