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tender lamb

Tender, falling to pieces garlic lamb that is the epitome of winter meals and food for the gods.

What you need

1.5kg deboned lamb shoulder
Course salt
olive oil
Palm of chopped rosemary
Palm of chopped parsley
Juice of 1 lemon
6 cloves of garlic crushed
2 onions quartered
3 large carrots
3 cups vegetable stock

The process

Open the meat, splash some olive oil and sprinkle a generous amount of course salt onto the inside, add the rosemary, parsley, garlic and lemon juice and rub it into the meat. Close it up and put it in the fridge for about 1/2 an hour.

You now need to make a base to set the meat on for roasting. Take a roasting pan, splash a little olive oil in the bottom and position the carrots and onions to create a base – carrot, 1/2 the onions, carrot, 1/2 onions and carrot.

Place the meat onto the vegetable base and pour in the stock. Cover tightly with tin foil.

Place in a pre heated oven at 160 celsius and cook for at least 3 hours.

Use the liquid in the pan to make the gravy and thicken with a little flour and gravy powder.

The meat will be so tender and delicious you may need to serve pieces not slices.

Serve with baby potatoes and steamed vegetables that have been tossed in butter and parsley.