Matt Prestons Roast Shoulder Of Lamb Recipes

MATT PRESTON'S ROAST SHOULDER OF LAMB

Steps:

• Preheat oven to 180c.
• Add the oil and butter to a heavy-based roasting pan and heat until sizzling. Brown the meat on all sides then remove the pan from the heat, and the meat from the pan.
• Place the onions in the pan and stir them through the pan juices and fat. Place the lamb on top of the onions and place in the oven.
• After half an hour, add the garlic to the roasting pan. Turn the heat down to 120c.
• The lamb should be cooked after 90 minutes but is definately ready when it pulls apart easily.
• Remove the lamb from the pan, wrap in tin foil then cover with a newspaper and rest.
• Push the onions and garlic to the side of the pan, and place it on a medium heat. Pour in the wine and deglaze by scraping any brown and meaty bits off the bottom of the pan while the wine evaporates. Mix in the onions and garlic, pour all the pan contents into a tall vessel and blitz with a stick blender. Season with salt and pepper and coffee granules to taste.

ROAST VENISON SHOULDER

Steps:

• Preheat oven to 190°C.
• Heat olive oil on medium high heat in a oven safe pan.
• Salt and pepper the meat.
• Mix together the other dry ingredients other than bouillon granules and rub into the meat.
• Sear meat on both sides.
• Pour in port and Creme de Cassis and add the bouillon granules.
• Bring to a boil and put in oven for 45-50 minutes until meat reaches 70°C.