SPRING RHUBARB SHOULDER OF LAMB

Ingredients

For the Gravy:

Method

Preheat oven to gas mark 4-5 / 180-190'C.
Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season with salt, pepper and cinnamon on both sides and into the slits.
Transfer the joint to a metal rack in a large non-stick roasting tin and roast for the preferred cooking time, basting occasionally with meat juices.
30 minutes before the end of the cooking time, remove the roast from the oven, put the lamb on a plate and remove the rack from the tin.
Add the rhubarb to the base of the tin and drizzle over the honey. Position the lamb on top of the rhubarb. Brush the surface of the joint with the rhubarb and ginger conserve and return to the oven for the remainder of the cooking time.
Remove the joint and rhubarb from the oven, then cover loosely with foil and leave to rest for 15-20 minutes. Meanwhile, make the light gravy: spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over flour. Stir well with a small whisk or spoon, add a little of the stock and stir again, scraping the base of the pan to release any rich lamb sediment.
Add the remaining stock, cider or apple juice and any meat juices from the lamb plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally. Strain before serving.
Serve the lamb with seasonal vegetables and gravy. Our favourites are baby carrots and green beans!

Tip from Alastair our Master Butcher: This recipe also works well with half lamb shoulder joints

Image and recipe courtesy of AHDB from simplybeefandlamb.co.uk