Pot Roast Lamb in Cider

• Prep time 15 minutes
• Cooking time between 3 – 4 hours
• Serves 8

Ingredients

• 250 g shallots
• 2 – 2.5 kg leg of lamb, part boned
• 500 ml scrumpy cider
• 100 ml cider vinegar
• 4 fresh thyme sprigs
• 4 garlic cloves, halved

Method

• Preheat oven to 170°C gas mark 3.
• Place the shallots in a heat proof bowl and cover with boiling water.
• Set aside for about 5 minutes until the skins soften then drain.
• Place the lamb in a large casserole dish and add the cider, vinegar, thyme and garlic. Peel the shallots, trimming off the ends but keeping them whole.
• Add to the pot, season and cover with a lid or foil.
• Cook for 2 – 2.5 hours, or until the meat is very tender.
• Carefully lift the lamb onto a carving board, cover and rest in a warm place for 5 – 10 mins.
• Strain the liquid then return to the pan and reduce for 5 – 6 mins.
• Carve the lamb and serve with the shallots and the sauce.

Serve with a potato and celeriac puree and peas.

Equipment

• Mixing bowl
• Chopping board
• Wooden spoon
• Large knife
• Peeling knife
• Large saucepan
• Strainer