Thursday, 13 April 2017

Slow Roasted Lamb Shoulder with Sticky Roasted Carrots

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This post was sponsored by Farmer's Choice.

Pull-apart tender lamb, sweet, meaty and aromatic. Soft, sticky roasted carrots with all the flavours of the lamb. 

I know you're up for this. 

Slow Roasted Lamb Shoulder with Sticky Carrots Paleo AIP


This lamb shoulder is boned and rolled, making it really easy for carving - you just slice it into portions and serve. No fiddling about near bones, no wasted meat. 

The great thing about this roast is that everyone will think you've slaved over it for hours, when all you did was rub some olive oil and salt into it and then spent the next 4 hours doing whatever you wanted. But you don't have to tell them that. 

I learned the method of cooking your veg in the roasting juices from the roast from Bryn Williams. I went to an event at Odette's in Primrose Hill, a few years ago, to learn about Welsh lamb and he cooked us a beautiful lamby lunch with about 6 courses. Loads of lamb. One of them was a slow roasted shoulder of lamb cooked over sliced potatoes. All that lamb flavour went right into those spuds and made them the most delicious I'd ever eaten. 'Fat is flavour', he kept saying to us. And, of course, he was right. 

In this recipe, the carrots are cooked afterwards - but you still get all that amazing flavour. You'll love it, I know you will. 

Slow Roasted Lamb Shoulder with Sticky Carrots Paleo AIP


The lamb for this recipe was sent to me by Farmer's Choice - I've worked with them for a while now, and I can wholeheartedly recommend them. Their meat is delivered frozen and ready for you to store in the freezer, until you want to cook something like this. Gorgeous. 

Slow Roasted Lamb Shoulder with Sticky Roasted Carrots
Serves 4-6
Ingredients
2kg (or thereabouts) lamb shoulder, boned and rolled, defrosted overnight in the fridge if frozen
1 tbsp olive oil (or your preferred cooking fat)
pinch of sea salt
500g carrots, trimmed and cut into thick wedges

Method
Preheat your oven to gas mark 3/325ºF/170ºC and line a shallow roasting tray with foil. Everything will get very sticky (this is good) but the foil will help you with the washing up. 

Lay the lamb shoulder out on the tray and rub in the oil. Sprinkle with salt, and slide into the oven. Leave there to cook for the next 4 hours. 

After 4 hours, the meat should be dark, roasty, sizzling, and tender. Take it out of the oven and, using a couple of forks, pick up the meat and transfer it to a large plate or tray. Cover with a tent of foil, to keep it warm, while you roast the carrots. 

Turn up the oven to gas mark 6/400ºF/200ºC. 

Take your roasting tray that you cooked the lamb in, and discard all but 3-4 tablespoons of the sizzling fat. Carefully drop the carrot wedges into the fat (it'll be hot), and give it a stir to coat them all thoroughly. Season with a little more salt and return to the oven to cook for another 30 minutes. Give them a stir half way through roasting, to brown on all sides. When your carrots are hot, tender and sticky, they're ready to serve. 

Remove the foil from the lamb and move to a carving board. Slice the lamb into portions and then serve with the carrots. Some peas or green beans would also be good here. 

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I received the lamb and a contribution towards the ingredients for this recipe from Farmers Choice. I've been working with them for over a year now, and I've always found their meat, fish and game of fantastic quality. Do go check them out!


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