Best Ways to cook Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply

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We hope you got insight from reading it, now let's go back to slow cooked lamb shoulder with anchovy & rosemary #seasonsupply recipe. You can cook slow cooked lamb shoulder with anchovy & rosemary #seasonsupply using 10 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply:

1. Get 1.5-2 kg of shoulder of lamb on the bone.
2. Get 4 of rosemary leaves and sprigs.
3. Prepare 6 of garlic cloves, chopped.
4. Take 10 of anchovy fillets in oil, drained and finely chopped.
5. Get 1 of whole lemon, squeezed.
6. Prepare 3 cups of red wine vinegar.
7. Get 3 of carrots.
8. Provide 2 of parsnips.
9. Take 4 of celery stems.
10. Get 1 of onion.

Instructions to make Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply:

1. Heat oven to 160c.
2. Chop the rosemary, then mix with the chopped garlic, anchovies and lemon juice.
3. Make 5 slashes across the top of the shoulder then rub the rosemary mixture (Step 2) all over the lamb.
4. Chop carrots, parsnips, celery stems and onion.
5. Put the vegetables on a large roasting tin and place the lamb on top.
6. Pour in the red wine vinegar.
7. Roast for 3 hours until the meat is really tender.
8. Leave to rest for 10 minutes before you serve.

Lamb shoulder for slow cooking (Laura Edwards). Slow-roasted lamb shoulder with rosemary potatoes and chilli relish. This is a great weekend Baked soup of cabbage, bread and anchovies. I love the concept behind this soup. Why not make the bread part of the main dish rather than just.

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