In our house every Sunday we like to have a roast. And this Sunday gone by was no exception. Well maybe one. We have been getting some of the most amazing weather lately that it actually feels like July. So a roast with the trimmings just didn’t feel right. Every February I buy a whole lamb off a farmer I know, two legs,two shoulders and all the chops you can eat. And this years lamb weighed 25 kg. So I deep froze most and it’s still going strong. For this recipe I chose the shoulder,3kg approx. With the success of my slow cooked pulled pork I decided to try it with lamb. I think you will be pleasantly satisfied.

The Ingredients:

Lamb shoulder 3kg

Rub ( see recipe from pulled pork)

4 Garlic cloves

4 anchovies

100g mayonnaise

2 tbsp mint sauce

6 leaves of fresh mint

2 tbsp maple syrup

1 tbsp garam masala

2 tbsp cornflour

1 cup water

1 tsp white pepper

1 tsp Worcestershire sauce

1 tbsp ketchup

Baby leaf salad

Toasted sesame oil

Balsamic glaze

Salt and pepper

Fresh oven baked bread rolls.

The Make:

Take lamb shoulder and pierce skin all over. Give meat a generous amount of Rub. Fill pierced holes with sliced garlic and anchovies. Slow roast in a roasting pan for 7 hrs at 100C. For the last 2 hrs roast it at 150C to brown meat. You will know its done when the meat comes away from the bone without any effort. Once done take out of pan and cover with foil. Now let it rest for 40 mins. In the meantime mix mayonnaise with mint sauce.Roll mint leaves together and slice finely. add these to mayonnaise mix. Now take roasting pan,with all those lovely juices, and add the garam masala,white pepper,maple syrup,Worcestershire sauce and ketchup and mix together. Over a heat add the cornflour and continue to mix until sauce thickens.Rest sauce.Now unwrap lamb and shred it in a pan,removing any bone,grizzle,skin or crispy bits.

This week Mani got his bone.

Once the lamb is shredded mix in your sauce,making sure all the meat is coated. Bake bread rolls. Dress baby leaves with toasted sesame oil,balsamic glaze and salt and pepper.

The Build:

Slice oven cooked bread roll and put lamb on one side and the leaves on the other. Top leaves with a dollop of mint mayo.

And now get stuck in. Enjoy.