Braised Shoulder of Lamb

Use a sharp knife to cut out every last bit of fat from the lamb including in the pockets (it is worth spending time on this). Then roll and tie up the lamb with some chopped rosemary inside  Picture  .

Put the rolled shoulder into a tightly fitting casserole along with some chopped garlic and any scrap of meat. Pour over two glasses of good red wine, and cook covered at 350°F/180°C/Reg4 for two hours turning the joint once half way through.

After the two hours is up, uncover and cook for a further 30 minutes. Meanwhile prepare the crushed potato. Take the casserole out of the oven  Picture  , take out the meat and keep warm.

Hopefully there should be no excess fat in the pan, but if there is spoon it off. Take a few tablespoonfuls of the juices and work in with a tablespoonful of flour. Slowly re-add to the pan over a medium heat. Season the sauce with salt and pepper.

Cut the meat into very thick slices the width of your thumb, serve on top of a layer of potato and then pour over a little sauce  Zoom  .