Prep Time: 10mins Cook Time: 2hours 30mins Serves: 4
This recipe was created by Welsh food blogger, Pip Jones, who has a keen interest in all things travel and food related. We simply adore this Welsh lamb recipe and its simplicity and hope you will, too.
Hugh Phillips Gower Butcher Half Shoulder of Lamb
- 1.2kg half shoulder of lamb
- Handful of fresh rosemary
- 5tsp honey
- Pinch of Halen Mon Sea Salt
- 2tsp olive oil
- 8 small potatoes, cut in half
- 2 red onions, cut into quarters
- 4 carrots, cut into chunks
Start by preheating your oven to 200C/180C fan, ready to roast your lamb.
Next, make small incisions on the skin side of the lamb and rub the oil and salt in, you can also insert rosemary into the slits or place liberally on top. Chop up your vegetables for roasting and place in the tin.
Add a splash of water to the lamb to keep it nice and moist during the cooking process. Cover with foil and roast for approximately 2.5 hours, make sure to check on it and baste every 25 minutes.
About 30 minutes before the end of cooking time add the honey on top of the lamb, re-cover and put back in the oven. After 2.5 hours, take the foil off and push the potatoes to the side of the lamb and continue to roast for an extra few minutes until potatoes are crispy.
Serve with lamb gravy, if desired. If you are going to make your own lamb gravy then you will need to try and pour the fat from the roasting tin and then place it on the warm hob. Add 570m of water, a good quality lamb stock cube, a few sprigs of rosemary, a pinch of salt and pepper and 25g of plain flour. Simmer on a medium heat and strain before serving to achieve a lovely smooth gravy.
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We would highly recommend a lovely glass of red wine with this dish – why not try a gorgeous Welsh red from Montgomery Vineyard?//=__('Ingredients')?> //=__('Method')?> //=$each['ingredient']?> //=$method?>