This mouth-watering roast lamb recipe features a rich, delicious lamb broth gravy. It requires some serious patience and a touch of elbow grease; However, if you’re a fan of sauces, the pay off is fully worth it. Perfect for a Sunday afternoon and if you time it right you can even fit in a stroll.
Cooking time: 6 hours
1 whole Lamb shoulder
½ jar anchovy fillets in olive oil
1 pouch organic grass-fed lamb broth
175ml red wine
2 yellow onions, quartered, skin on
1 red onion, quartered, skin on
2 carrots, 5mm slices, skin on
2 stalks of celery, 5mm slices
3 tbsp beef fat
2 tbsp corn flour
pinch sea salt
This is one of our richest flavoured broths. Made using 100% organic, grass-fed lamb bones, carefully sourced from organic British farms, this 24-hour slow-cooked broth is densely packed with 40% bones guaranteeing a meaty umami depth to every single batch.View product
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