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Blog » Slow-braised shoulder of lamb with onions, thyme and balsamic vinegar

When we think of lamb, many of us think of a roast leg of lamb for Sunday lunch. Admittedly this is one of those meals but is very difficult to beat, but here at Battens Farm we think we have found a superb recipe for shoulder of spring lamb that you are not only going to find irresistible, but we bet that when you cooked it once that won't be the only time you ever cook it this way.

As with all our recipes, here we have to thank, and in particular Tom Aikens, the extremely talented British chef and restaurateur, for coming up with this wonderful and rustic lamb dish that is full of flavour. This is one of those wonderful dishes where you can leave it in the oven, go away for half a day, and when you come back the kitchen will smell wonderful.


For the braised shoulder of lamb -

1 shoulder of lamb. Rest it for 60 minutes at room temperature prior to cooking

8 sprigs of fresh thyme

8 whole and peeled medium onions

250ml of balsamic vinegar

2 peeled bulbs of garlic

olive oil

sea salt

black pepper

For the mashed potato -

1000g of large white peeled potatoes

2l water

350g of butter

400ml of warmed milk

10g of salt

Freshly milled black pepper

First off, preheat the oven to hundred 180 degrees C or gas mark 4. Rub olive oil all over the shoulder, then season with salt and black pepper. Pour a little more olive oil into the base of a large casserole pan along with the garlic, thyme and onions. Place the shoulder of lamb on top and put the pan in the oven for approximately 20 minutes until the lamb and onions have become covered. Then turn the oven down to 110 degrees C or gas mark 3/4, place a lid on the pan and leave to cook for approximately five hours. Remove but keep aside the onions, garlic and thyme and add the balsamic vinegar to the pan. Replace the lid, return the pan to the oven for a further 1 to 1.5 hours, basting the meat every 20 minutes. During the final stages of cooking the lamb, diced potatoes and cook for approximately 30 minutes until tender and then drain them. Mash the potatoes with a potato mash, then season with salt and pepper and add the warm milk. Stir the potatoes until totally smooth and keep warm while you serve the lamb. Remove the lamb from the oven and place it on a low heat ring to reduce the vinegar, basting the lamb from time to time as the liquid reduces. Finally return the onions and garlic into the pan for 10 minutes, after which everything is ready to be served.

Now with your next online meat order from Battens Farm you have got a really good excuse to add a shoulder of lamb to it.