WARM SHREDDED SHOULDER OF LAMB
This dish is so cheap and easy to make and tastes absolutely delicious. We have it as a warm supper in winter, and with a salad in the summertime It's absolutely delicious - try it!
Provided by Lesley Booth
Categories Lamb/Sheep
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the carrot and onion into very large chunks and place into a roasting tin, together with the lamb shoulder and the peeled garlic cloves.
- Pour the pint of water over the lamb.
- Cover the roasting tin with foil and bake in a slow oven (around 140 degrees) overnight or for around 8-10 hours.
- If you don't have enough time for this, roast at 170 degrees for around 3-4 hours.
- Remove the lamb from the roasting tin and place on a rack to drain for around ten minutes.
- The lamb should"fall apart" and the carrots are wonderfully juicy and tender.
- Shred the lamb onto a serving plate If pomegranetes are in season, squeeze the seeds over the shredded lamb for a lovely warm summer salad.
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