I bought half a shoulder of lamb (the half with the blade bone). This will feed two (probably three):
- 1 half shoulder of lamb
- about 10 cloves of garlic (pealed)
- 1 tsp harissa paste
- Boiling water
- 1 tsp vegi stock powder
- 2 tsp red currant jelly
- 3 tsp flour
- black pepper to taste
Cut ‘slots’ in the meat and insert garlic cloves (distributed throughout the joint). Rub the joint all over with the harissa paste. Place in a small roasting tin. Add about 100ml of boiling water and roast at 180C (Gas Mark 5). After 20 minutes turn the heat done really low (say 110C (Gas Mark 1/40), basically to as low as most ovens will go. Roast for about 2,5 hours (longer won’t so any harm). Top up with boiling water at intervals if the roasting tin is dry.
Turn the oven back up to 180C (Gas Mark 5) for the final 20 minutes. Then remove the meat onto a plate and cover to keep warm.
To make the gravy, make the stock by adding 250ml of hot water (I used some of the water used to boil the sweet potatoes (see below)) to the stock powder, add the red currant jelly, and stir until dissolved. Mix the flour with the fat remaining in the roasting tin. Gently heat on the hob (as in making a roux) and gradually combine the stock mixture and bring to the boil (constantly stirring to avoid lumps).
Carve the meat and serve with vegetables of choice (I served it with mashed sweet potatoes and shredded cabbage) and gravy.