Cutlets with Slow Roast Shoulder of Lamb and Winter Vegetables

Preferably the day before, salt and pepper the rolled shoulder and put in a roasting dish along with the bones. Roast for 30 minutes at 400°F/200°C/Reg6, then drop the temperature to 300°F/150°C/Reg2 and cook for two hours  Picture  .

Put the shoulder on a rack and let the meat cool dripping into the roasting dish. When cool, wrap the joint in foil and keep in the fridge.

Put the roasting dish over a medium heat and deglaze the jus with a glass of red wine reducing by about a half. Season to taste with a little salt. Take of the heat and stir in ½ teaspoonful of cornflower. Pour into a dish and when cool put the bowl in the fridge.

On the following day, take the shoulder out of the fridge along with the jus and the best end of necks. Remove all the fat from the top of the jus and discard. Allow everything to come to room temperature.

Cut eight thin slices off the shoulder of lamb. Trim off any fat, season with salt and pepper and lay slightly overlapping on some foil and wrap the foil over. Put in an oven dish.

Prepare the vegetables for the Winter Vegetables  Picture  . Salt and pepper the best end of necks, put in an ovenproof dish and then cook at a precooked oven at 400°F/200°C/Reg6 for about 30 minutes

Meanwhile start cooking the Winter Vegetables  Recipe  . Put the shoulder slices in foil in the oven at 275°F/170°C/Reg1 along with serving plates for 20 minutes or so. And towards the end heat up the jus.

Take the best end of neck out of the oven and cut into cutlets. Unwrap the shoulder slices. Serve by putting a couple of shoulder slices on the serving plate, moisten with some jus, add some vegetables  Picture   and then place on top the cutlets and add a little more jus  Zoom  .