Paprika Lamb Shoulder


We went halves with a friend on a lamb from our local farm shop last week, so as you can imagine have been eating a lot of the stuff… It’s amazing quality and works out so much cheaper than buying individual cuts, I’d highly recommend it. Here’s what we had last night.

Ingredients (serves 2-4):
750g-1kg bone-in lamb shoulder joint
50ml balsamic vinegar
1 tbsp honey
1 tbsp olive oil
2 tbsp sweet smoked paprika
1 tsp sea salt
3 red onions (peeled and quartered)

– put the lamb skin side up in a large tupperware box, rub the olive oil over the skin. Mix the salt and paprika together and rub into the skin. Marinade the lamb in the fridge for up
to 24 hours

– when you’re ready to start cooking, preheat the oven to 200 degrees

– mix the balsamic and honey together, and put it at the bottom of a large casserole pot. Place the lamb on top and roast in the oven with the lid off for 30 mins

– give the lamb a good basting with all the juices at the bottom

– add the onions to the bottom of the casserole, place the lamb on top, and turn the oven down to 150 degrees

– cook with the lid on for three hours, and leave to rest out of the oven for half an hour afterwards (still in the casserole with the lid on)

– serve with tons of green veg



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