Easter Feasts - Main Meals - Slow cooked Shoulder Lamb with Red Wine and Aubergine
Friday 9th February 2018
Line a large roasting tin with non-stick lining paper.
Put the onions, carrot and celery into base of roasting tin.
Heat oven to 160C, 140 Fan, Gas 3.
Sit the lamb on top of the vegetables. Add the rosemary. Spread honey over surface of lamb and season well with salt and pepper. Pour in the wine and water.
Cover the tin completely with a large piece of foil, tucking the foil in round the edges of the tin.
Roast for 41/2 hours. Remove lamb from oven, remove foil. Baste lamb well, then add the aubergine and baste again. Recover with the foil and return to oven for a further 45 minutes.
Remove foil and return to oven for about 20 minutes until the lamb is the colour of mahogany and smells amazing.
Serve the lamb, shredded apart with 2 forks, with the vegetables and juices from the pan.
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