How to Make Super Quick Homemade Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply

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We hope you got benefit from reading it, now let's go back to slow cooked lamb shoulder with anchovy & rosemary #seasonsupply recipe. You can cook slow cooked lamb shoulder with anchovy & rosemary #seasonsupply using 10 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply:

1. Take 1.5-2 kg of shoulder of lamb on the bone.
2. Prepare 4 of rosemary leaves and sprigs.
3. You need 6 of garlic cloves, chopped.
4. You need 10 of anchovy fillets in oil, drained and finely chopped.
5. Use 1 of whole lemon, squeezed.
6. Use 3 cups of red wine vinegar.
7. You need 3 of carrots.
8. Use 2 of parsnips.
9. Provide 4 of celery stems.
10. You need 1 of onion.

Steps to make Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply:

1. Heat oven to 160c.
2. Chop the rosemary, then mix with the chopped garlic, anchovies and lemon juice.
3. Make 5 slashes across the top of the shoulder then rub the rosemary mixture (Step 2) all over the lamb.
4. Chop carrots, parsnips, celery stems and onion.
5. Put the vegetables on a large roasting tin and place the lamb on top.
6. Pour in the red wine vinegar.
7. Roast for 3 hours until the meat is really tender.
8. Leave to rest for 10 minutes before you serve.

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