- 1 kg lamb shoulder
- 8 juniper berries
- A handful of rosemary
- A glug of olive oil
- Sea salt
- Freshly ground pepper
- A mug of stock/red wine or sloe gin
Any leftovers ? To whip up our Lamb & Caramelised Onion Flatbreads click here.
1. Heat your oven to 220°C/Fan 200°C/Gas 7. Take the lamb from its wrapping. Pat dry. Place in a small roasting dish and let it get to room temperature.
2. Tip the juniper berries into a pestle and mortar. Crush till all the berries have split open. Strip half the leaves from the rosemary. Add to the mortar with a good pinch of salt and pepper. Add a glug of olive oil and muddle together. No pestle and mortar? Crush everything in a jam jar with the end of a rolling pin.
3. Using a sharp knife, make small deep incisions in the lamb, including the ends. Rub the juniper and rosemary marinade all over the lamb, pushing some into the incisions.
4. Tuck into the hot oven for 25 mins to brown the skin and render off some of the fat.
5. After 25 mins, remove from the oven. Tip away the fat if you like (take care to keep all the flavourings on the lamb). Turn the oven down to 160°C/Fan 140°C/Gas 3.
6. Add the remaining rosemary leaves to the dish. Pour in the stock or chosen tipple around the lamb. Cover the lamb with a double layer of tin foil. Cook for 3 hrs. The lamb will be meltingly soft and tender.
7. Remove from the oven and place the lamb on a board. Cover and leave to rest for at least 30 mins.
8. Reheat the pan juices and serve with the carved lamb.