Roast lamb

Ingredients

• 1 Shoulder Lamb

Method

1. Heat the oven to 180°C
2. Slam in the lamb!
3. Cook for 20 minutes per 1lb + 20 minutes; e.g. if the joint weighs 3lb that is 3 × 20 minutes + 20 minutes = 1 hour and 20 minutes
4. Meanwhile either go to the pub for a while, have a few beers and chips on the way home, on your return, remove what is left of the lamb from the oven, hack off a few chunks and place between thick slices of white bread then go to sleep in front of the television
5. Alternatively, peel a few spuds, slice some carrots and cut up some greens
6. 30 minutes before the meat is ready boil some water to cook the potatoes (20 minutes)
7. Cook the veg for about 10 to 15 minutes

Gravy

• 1 tblspn plain flour
• 1 tblspn cold water
• Stock from meat
• ½ pint water from vegetables

1. Mix flour and water in pan
2. Pour stock off meat in to pan
3. Stir
4. Add water from veg, stir
5. Bring to boil stirring all time

This page was last modified on 23 January 2005.

This work by Matthew Blissett is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.