Slow cooked lamb

We love our meat well pink in this house but sometimes the slow cooked and tender option is good too.  Picked up a shoulder of lamb from work today which had been reduced to just four quid and decided to slow roast it for supper.

I made about a dozen stab wounds to the upper surface of the lamb and into each little pocket I squeezed half an anchovy fillet, a slice of garlic and a small sprig of rosemary.  If you don't fancy or don't like anchovy please still give this a go.  There isn't the remotest taste of fish at the end of the roasting just a deep, mellow saltiness.

The lamb was then placed in a roasting dish on a bed of roughly chopped onions, sprinkled liberally with freshly ground black pepper and then loads more cloves of garlic and bits of rosemary were scattered round it.  Into this then went a glass of red wine and the whole lot covered in a double layer of foil.  Into a 150* oven for just over three hours then out and wrapped in foil to rest for half an hour while The Woo conjured up some gravy.  Sam, Wendy and I finished the whole lot off in one sitting with a good few roast potatoes and a pile of crushed peas.

This was well worth the wait and very little effort as the lamb was meltingly tender.