Slow Cooked Lamb Shoulder With Rosemary Carrots Recipe

Ingredients For Slow Cooked Lamb Shoulder With Rosemary Carrots Recipe

• 2 kilogram Lamb shoulder
• 1 Head of garlic
• 4 sprig Rosemary
• 2 Onions
• 2 Carrots
• 2 stick Celery
• 2 Bay leaves
• 3 tablespoon Light Olive Oil
• 1 tablespoon Sea salt
• 1 teaspoon Cracked black pepper
• 400 milliliter Lamb stock
• Red wine vinegar
• 1 kilogram New potatoes
• 1 Head of garlic
• 1 teaspoon Sea salt
• 150 milliliter Light Olive Oil
• 300 gram Stichelton
• 1 kilogram Carrots
• 2 sprig Rosemary
• 150 gram Unsalted butter
• 100 gram Sugar
• 200 milliliter Water
• Salt
• 1 Hot cross bun
• Salt
• 2 kilogram Lamb shoulder
• 4 sprig Rosemary
• 1 Head of garlic
• 2 Onions
• 2 Carrots
• 2 stick Celery
• 2 Bay leaves
• 1 tablespoon Sea salt
• 3 tablespoon Light Olive Oil
• 1 teaspoon Cracked black pepper
• 400 milliliter Lamb stock
• 1 kilogram Carrots
• 150 gram Unsalted butter
• 100 gram Sugar
• 200 milliliter Water
• 2 sprig Rosemary
• Salt
• 1 kilogram New potatoes
• 1 Head of garlic
• 1 teaspoon Sea salt
• 150 milliliter Light Olive Oil
• Red wine vinegar
• Salt