This month we’re looking at lamb. Cooked for hours, warm and hearty, delicious lamb! The shoulder of lamb is not the first cut of this delicious creature you would think of, but given enough time to become fall-off-the-bone tender, it certainly will be.
Jamie Oliver has one of the best recipes out there, so watch the video above and learn from the master of simple but absolutely scrumptious meals. This longer cooking method is really key to the dish. Remember to preheat your oven to full heat and only drop the heat to 170 degrees once you have placed the lamb in the oven, then leave for 4 hours.
We are pairing the Mount Sutherland Syrah 2011 with this slow roasted shoulder of lamb. Although the meat is covered by tin foil, the length at which the lamb is cooked allows for a gentler Maillard reaction of the meat, turning a gentler brown colour and pairing nicely with suppler tannins. The robust rosemary will literally perfume the meat and combined with the pepper, will pick up the herby and spicy character of the wine.