This recipe comes from Pat Whelan’s book, An Irish Butcher Shop and has been quoted by Katy McGuinness in the Tribune Magazine as being great value for money, working out at less than €7.00 per portion. Cooking marinated meat for 6 hours may seem excessive, but the melt-in-the- mouth shredded meat that results makes it all worth while.
Slow-Roasted Lamb – Printer Friendly Download
- 1.5 kg/3 lb leg/shoulder of lamb
- 2 cloves of garlic, peeled and crushed
- finely grated zest of 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- salt and freshly ground black pepper
Preheat the oven to 150°C/300°F/gas mark 2.
Remove the lamb from the fridge and wipe it with a paper towel. Combine all the other ingredients to make a paste and rub it over the lamb. Cover and refrigerate for at least 3 hours but preferably overnight.
Put the lamb in a roasting pan, add 1 cup of water and cover with aluminium foil. Place in the oven and cook for 3 hours. Reduce the temperature to 120°C/250°F/gas mark 1 and cook for a further 3 hours. When cooked, let the meat stand for at least 10 minutes. Shred the meat with a fork.
Serve on a bed of mashed potato.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers