Fresh New Zealand Rolled Lamb Forequarter
Fresh New Zealand Rolled Lamb Forequarter comes from the shoulder of lamb. The butcher will remove the shoulder blade, any excess fat and gristle and roll up into an easy-to-carve joint. Rolled lamb forequarter is divine stuffed with feta, spinach and sun dried tomatoes or even better try one of our pre-made stuffing mixes available.
This joint is suitable for pot-roasting where the joint is pre-browned and pot-roasted slowly with vegetables, stock and fresh herbs. It is equally good for oven roasting as it is succulent, tender and perfect for stuffing.
Roasted Lamb Shoulder
Four Hour Rolled Shoulder of Lamb
- 2 Fresh New Zealand Rolled Lamb Forequarter
- olive oil
- 1 bulb of garlic
- 4 red onions
- 1 bunch of fresh rosemary
- 2 tablespoons plain flour
- 1 litre organic chicken or lamb stock
- 400 g curly kale
- 400 g Savoy cabbage
- unsalted butter
- 400 g winter greens
- 400 g purple sprouting broccoli
POTATO & CELERIAC SMASH
- 1 kg floury potatoes
- 1 large celeriac
- 50 g unsalted butter
- 100 ml milk
- 1 whole nutmeg , for grating
- Preheat the oven to 180°C/350ºF/gas 4.
- Place lamb on oven tray then season with sea salt and pepper and rub with oil
- Break the garlic bulb up into unpeeled cloves, and scatter into the tray. Peel, quarter and add the onions, then scatter over the rosemary sprigs
- Cover the tray with tin foil, then roast for 3½ hours.Meanwhile, break the kale, cabbage and greens into leaves, removing any tough stems. Stack in a vegetable steamer, with the broccoli at the bottom and the delicate kale leaves at the top. Season each layer with salt and pepper, and top with a knob of butter. Put aside.
- Peel and quarter the potatoes, then peel and chop the celeriac into chunks the same size as your potato pieces.
- Place into a big pot, cover with cold salted water. Bring to the boil, then simmer for 15 minutes, or until cooked through.
- Once cooked, drain the potato and celeriac well, then add the butter and milk. Season with salt, pepper and a good grating of nutmeg.
- Smash everything up with a potato masher – this is a smash, nothing too smooth
- After 3½ hours, take the lamb out of the oven and then remove the foil and pop it back in for a final 30 minutes or until meltingly tender – if you’re serving this as part of a dinner party, now’s the time to serve your starter.
- After 4 hours, remove the meat to a wooden board, and cover with tin and allow to rest while you see to your veg and gravy – allow at least 30 minutes to rest
- Bring the water in your steamer to the boil and steam the vegetables for 6 minutes.
- Place the roasting tray, with all the juices from the lamb the place on the hob over a medium heat – have a look in the tray, and if there’s loads of fat, skim some off with a spoon.
- Finally remove the rosemary sprigs and garlic skins, then squash the onion and garlic with a fork. Add the flour and give it a good stir to get rid of any lumps of flour, then pour in the stock and stir again. Allow to reduce for 5 minutes and, when nice and thick, pass the gravy through a sieve into a gravy boat
- meanwhile the same time, reheat the smash on a gentle heat for a few minutes, stirring constantly
This recipe was used from:
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