Slow-roasted lamb shoulder with sherry recipe
Created by The Tesco Recipes team
Slow-cooked lamb is right up there as a Sunday lunch fave, and here Tesco mag food ed, Sarah shares her secret weapon for slow-roasting lamb shoulder: sherry. 'Dry fino cuts through the richness of lamb perfectly. And as it cooks low and slow it mellows, adding way more depth to pan juices than wine or stock.'
See method- Serves 6-8
- Takes 4 hrs
- 300 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 1 Tesco Finest lamb shoulder with Cornish sea salt & black pepper (about 1kg)
- 1 tbsp olive oil
- 1 garlic bulb, cloves separated but unpeeled
- 4 bay leaves
- 250ml fino sherry
- 1 lamb or beef stock pot
- 50g plain flour
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Shop ingredientsEach serving contains
- Energy
- 1260kJ 300.0kcal
- Fat
- 13g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 9.0gProtein 29.4gFibre 0.4g
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- Bring the lamb out of the fridge 30 mins before you want to cook. Rub all over with the oil and sit it in a deep roasting tray. Preheat the oven to gas 2½, 160°C, fan 140°C. Dot the garlic cloves and bay over and around the lamb. Add the sherry with 300ml of water and the stock pot. Cover the lamb tightly with a sheet of baking paper followed by kitchen foil, scrunching around the tray edges well. Bake for 3½ hrs until the lamb is falling-apart tender.
- Pour the lamb juices carefully into a jug through a sieve, discarding the bay and garlic. Add enough cold water to the lamb juices to make up to 700ml. Increase the heat to gas 7, 220°C, fan 200°C and pop the lamb back in, uncovered, for 20-25 mins to caramelise up a bit.
- Meanwhile, make the gravy. Spoon 3 tbsp of the fat that has risen to the top of the juices into a saucepan. Over a medium heat, whisk in the flour until it forms a thick paste. Very gradually stir in the lamb juices, working slowly to prevent lumps forming. Simmer for 1 min, whisking, to thicken, then keep warm until the lamb is ready.
- Tip: Pale gravy? Doing away with the faff of pre-browning your meat can mean paler juices. An optional teaspoon of Marmite will add instant colour.
- See more Sunday roast recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
