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2 - 2.5kg boned and rolled lamb shoulder
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3 medium onions
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4 medium carrots
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4 sticks of celery
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3 cloves of garlic, crushed
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large sprigs of thyme and rosemary
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1 litre of lamb stock either fresh or a stock cube
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330ml bottle of Sam Smiths organic ale
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Hot Pot Potatoes: 200g melted butter
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6 large potatoes
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3 carrots
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2 medium onions
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sprigs of thyme
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For the lamb:
Preheat the oven to 130ºC/225ºF or gas mark 1/2
Season the lamb with salt and pepper and brown with a
little oil in a roasting pan or casserole dish. Remove the
lamb and set aside.
Coarsely chop the vegetables and gently soften along with
the garlic and herbs in the same dish for 2-3 minutes.
Add the Sam Smiths ale, bring to the boil, simmer until
the liquid has reduced by half.
Add the stock and return the meat to the dish.
Cover with a foil lid and slow roast in the preheated
oven for 5 hours until the meat is tender.
When the lamb is ready, take it out of the oven and
leave to rest.
Drain off the stock and meat juices through a sieve,
remove any excess fat and discard the vegetables.
Return the stock to the pan and reduce to a sauce
consistency.
For the potatoes:
Brush with a little melted butter an 8’’ x cm flan case
then line the base and sides with a layer of potatoes.
Season with salt and pepper.
Using alternate layers of carrots, potatoes and onion
continue to fill the flan case remembering to season
and brush each layer with a little melted butter.
Cover with foil and cook for 45-50 mins at 170ºC/325ºF
or gas mark 3
Remove the foil for the last 15mins of cooking time to
brown.
This recipe was kindly supplied by Fiona Rotheray from The Millrace Restaurant, Leeds – www.themillrace-organic.com and comes from the Winter ‘06/07 edition of Organic North magazine.
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