I like the concept of roasting low and slow. That you can take a cheap, shitty cut of meat and turn it into something truly wonderful. Something, juicy, tender and altogether moreish. I recently had a whole day of having to stay at home, studying. What better way to pass such a hideous day, than to have wafts of lamb floating through the house throughout the day. And what better way to achieve such wafts than cooking lamb over the course of an entire day. Well, half a day, because battling inner-city supermarkets at 9am is a several-hour mission in itself.
Anyway, the lamb. I bought a nice, big fat piece of shoulder from the butcher and roasted it at 120 for 6 hours with various flavours added along the way. The concept is that you get a shitty old piece of meat that has heaps of fatty bits and sinew running through it, which all render out and / or go all tender and melty and by the end you have this absolutely delicious piece of lamb on your fork – knives need not apply because this baby just falls apart in your mouth.
You will need:
- 1 piece of meat. You could use pork, beef, lamb, whatever. The idea is just to get one of the cheap cuts. These are the ones that benefit from the long, slow roast. Premium eye fillet ain’t got no home here. I chose lamb shoulder, as mentioned, about 2kgs
- 1 cup of dry white wine
- 1 cup of stock
- a couple of bay leaves
- 4 cloves of garlic
- a few anchovies (optional!)
Phase 1 – get stuffed: The first thing to do is trim up your meat. You don’t want to be too harsh – some of that fat and sinew in slow roasting is a good thing. What you want to remove is that really thick, pale yellow fat that looks like it could clog up your arteries with just one glance. After you’ve spent a bit of time doing that, place a few incisions nice and deep into your lamb shoulder. In it, slide a few slices from the garlic cloves and, if you like, a little piece of anchovy – don’t worry, it seems to mellow and break up during the cooking process. Turn your oven up to 120 degrees at this point. Then you want to get a pan nice and hot with a little oil. You want to brown the lamb shoulder in said appropriately sized pot (because it ain’t gonna get nice and brown cooking at 120 degrees). It’ll take about 10-15 mins and when you’re happy with the golden-ness, deglaze that hot mess by adding your wine and stock to the pot. At this point, add your bay leaves (oh and I also added half a leek, chopped in half…though I’m not quite sure what this added. Sweetness of some variety).
Phase 2 – hot hot heat: Into the oven goes your lamb, in the pot, lid on. That is all. Seriously, leave it there for the next 6 hours, perhaps turning ever couple of hours. I did the cartouche thing – i.e. putting a piece of baking paper over the lamb so it loses less moisture.
Phase 3 – get some lamb (or pork) on your fork: all you need to do now is let your lamb rest in the pot for about half an hour. This is coincidentally the time it takes to organise some epic roast pumpkin / potatoes. Then get your fork out – save the knife – and go mental