Roast lamb shoulder with bay leaves and juniper

• lamb shoulder↗1 ½kg kg

  boned by the butcher (not rolled and tied)

• olive oil↗2 tbsp tbsp
• garlic cloves↗6
• bay leaves↗6
• juniper berries5
• red wine vinegar↗150ml ml
• white wine↗250ml ml

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Trim any excess fat from the lamb shoulder. Heat a large flameproof casserole dish and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Remove from dish and pour off any excess fat.

2. 2

   Add the garlic cloves, bay leaves, juniper berries, red wine vinegar and white wine to the dish and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1 hr 30 mins, occasionally basting the lamb with the juices until the meat is tender. Remove the lid and cook the lamb uncovered for the final 10 mins, to reduce the cooking juices a little.

3. 3

   Remove the lamb from the oven, place on a board, cover and leave to rest for 15 mins. If the juices are not reduced in the dish, boil on a high heat until thickened. Season to taste. Serve the shoulder of lamb in slices with its cooking juices, and with the bay leaves, garlic and juniper berries on top.