{"id":15494,"date":"2015-09-30T10:00:00","date_gmt":"2015-09-30T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15494"},"modified":"2021-11-17T19:24:16","modified_gmt":"2021-11-17T19:24:16","slug":"roast-shoulder-of-lamb-with-herbs-and-honey","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/roast-shoulder-of-lamb-with-herbs-and-honey\/","title":{"rendered":"Roast Shoulder of Lamb with Herbs and Honey"},"content":{"rendered":"<p>From BBC Food<\/p>\n<p>&nbsp;<\/p>\n<p>Forget about carving this easy slow-cooked pot roast \u2013 pull the fragrant, tender lamb from the bone, rustic style.<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<img decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/roastshoulderoflambw_89776_16x9.jpg\" \/><\/h4>\n<p>1.4kg\/3lb shoulder of lamb, trimmed<br \/>\nhandful dried camomile (or contents of 4 camomile teabags)<br \/>\n\u00bd bunch fresh thyme, leaves only<br \/>\n4 sprigs fresh rosemary, leaves only<br \/>\n12 fresh sage leaves, roughly chopped<br \/>\n1 tbsp dried oregano<br \/>\nsalt and freshly ground black pepper<br \/>\n1 lemon, juice only<br \/>\n1 tbsp good Greek or wild flower clear honey<br \/>\n2 tbsp olive oil<br \/>\n125ml\/4fl oz water<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Preheat the oven to 200C\/400F\/Gas 6.<\/p>\n<p>With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.<\/p>\n<p>Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.<\/p>\n<p>Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.<\/p>\n<p>Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.<\/p>\n<p>Drizzle the honey over the top of the lamb and pour over a little olive oil.<\/p>\n<p>Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2\u00bd hours. Check the dish after one hour &#8211; the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish&#8217;s moisture.<\/p>\n<p>After the 2\u00bd hours cooking the lamb meat should pull away easily from the bone.<\/p>\n<p>Remove from the oven and allow to rest for 4-5 minutes.<\/p>\n<p>To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.<\/p>\n<p>&nbsp;<\/p>\n<p>By Valentine Warner<br \/>\nFrom What to Eat Now<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From BBC Food &nbsp; Forget about carving this easy slow-cooked pot roast \u2013 pull the fragrant, tender lamb from the bone, rustic style. &nbsp; Ingredients 1.4kg\/3lb shoulder of lamb, trimmed [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23453,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[585,645,2241,2461,917],"class_list":["post-15494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-herbs","tag-honey","tag-lamb","tag-recipes","tag-roast"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15494"}],"version-history":[{"count":1,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15494\/revisions"}],"predecessor-version":[{"id":15496,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15494\/revisions\/15496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23453"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}