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Slow Braised Lamb Shoulder
Cooking Time 6.5 hours Minutes
Ingredients
15
Portions
8-10
Check out this succulent slow braised Lamb shoulder created by Jason Shaw of the Barmy Barn in Suffolk.
Ingredients
15 Total- lamb shoulder joint, boned and rolled
- 800 g Country Range Chopped Tomatoes
- 1 crown garlic
- 4 pints Country Range Vegetable Bouillon
- 2 large white onions
- 3 large carrots
- 2 large sprigs fresh rosemary
- 1 litre Country Range Red Cooking Wine
- 2 large red cabbages
- 200 ml Aspall cider vinegar
- 1 pint Country Range Orange Juice
- 6 Suffolk eating apples
- 500 g redcurrant jelly
- 200 g demerara sugar
- 1 Country Range Cinnamon Stick
Method
-
1
Step 1
Place the lamb shoulder in to a deep roasting tray. -
2
Step 2
Cut the garlic crown in half and add to the lamb. -
3
Step 3
Roughly chop the onions and add to the tray. -
4
Step 4
Add the chopped tomatoes, carrots and rosemary. -
5
Step 5
Pour in the bouillon and red wine and cover with tin foil. -
6
Step 6
Roast in a pre-heated oven at 140°C for 6 hours. -
7
Step 7
To make a pickled cabbage, thinly slice the red cabbage. -
8
Step 8
Grate 6 apples in to a large saucepan. -
9
Step 9
Add the sliced cabbage, redcurrant jelly and sugar. -
10
Step 10
Pour in the cider vinegar, and orange juice. -
11
Step 11
Cook uncovered on a low heat until sticky and sweet.
Ingredients
15 Total- lamb shoulder joint, boned and rolled
- 800 g Country Range Chopped Tomatoes
- 1 crown garlic
- 4 pints Country Range Vegetable Bouillon
- 2 large white onions
- 3 large carrots
- 2 large sprigs fresh rosemary
- 1 litre Country Range Red Cooking Wine
- 2 large red cabbages
- 200 ml Aspall cider vinegar
- 1 pint Country Range Orange Juice
- 6 Suffolk eating apples
- 500 g redcurrant jelly
- 200 g demerara sugar
- 1 Country Range Cinnamon Stick
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