Slow-roast shoulder of lamb with chargrilled vegetables and cheesy polenta
- January 2019
- Serves 8
- Hands-on time 40 min, oven time 4½ hours, plus resting
A shoulder of lamb or hogget is a winter treat that’s best cooked long and slow. Paul Merrett’s lamb shoulder recipe is served with polenta and brightly coloured veg, it brings a little Italian colour to a British winter.
- 33.8g (13g saturated)
- 30.5g (7g sugars)
Lamb aged 1-2 years is known as hogget. The meat is richly flavoured, having had longer to mature. A good butcher will be able to find it for you. Buy online at heritagemeats.co.uk.
Leftover lamb and veg will keep in separate containers in the fridge for a couple of days. Reheat in a low oven to serve.
Chef and restaurateur Paul Merrett says: “This recipe makes great use of one of my favourite joints – lamb shoulder. The meat is cooked long and slow until it becomes meltingly tender. Cheesy polenta is perfect for mopping up all those tasty cooking juices, while plenty of colourful vegetables make it feel good for you as well as indulgent.”
A ripe red from southern Italy fits the bill – choose a nero d’avola or primitivo.
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