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  • Slow Roast Lamb Shoulder with Vignole

    Slow Roast Shoulder of Lamb with Spring Vignole
    Slow Roast Shoulder of Lamb with Braised Peas, Broad Beans and Artichokes (Vignole) by Barry Horne.
    Serves 6-8
    Ingredients:
    Whole bone-in lamb shoulder (around 2.5kg)
    3 white onions
    500ml white wine
    500g peas
    500g broad beans
    4-5 large artichoke globes
    500ml chicken stock
    100g prosciutto
    10g mint
    10g parsley
    1 lemon
    Salt & pepper
    Method:
    Slice 2 and half onions and add to a large roasting dish along with 300ml of white wine.
    Place your lamb shoulder on top and drizzle over some olive oil and season well with salt and pepper.
    Pre-heat your oven to 200 degrees C and roast for 30 mins, after that time, turn the oven down to 140 degrees C and cook, low and slow for 3-4 hours.
    While your lamb is cooking, get a large saucepan on and add a good glug of olive oil or butter.
    Finely dice the rest of your white onion and add to the pan.
    Cook on a low heat for 4-5 mins.
    Prep your artichokes and broad beans and peas (if using fresh).
    After the 5 mins, add the artichokes, turn the heat up and get some colour on the artichokes, when you have some colour on them, add your white wine and cook off for 3-4 mins, then add the chicken stock, turn down to a simmer and cook for 8-10 mins.
    After that time, add the peas and broad beans and cover the whole thing with slices of prosciutto.
    Cook for another 3-4 mins and then take out the prosciutto, slice it up and add it back in along with some chopped fresh parsley, mint and a squeeze of lemon and season.
    When you take your lamb shoulder out of the oven, leave in the tray and loosely cover with tin foil and leave to rest for at least 30 mins. 
    It should fall off the bone, serve alongside your vignole.
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