As of tomorrow - it is officially spring! Halle-f**ing-lujah! I’ve only done half a UK winter and I must be honest, it was plenty.
I love spring - it’s probably my favourite time of the year. The sun finally shows its face, tempting us outdoors for long walks (often to the pub), foraging for wild garlic in the woods, and welcome breaks from being cooped up inside working. There’s nothing quite like feeling the warmth of the sun on your face while breathing in that crisp, fresh air after months without it.
There’s always so much to celebrate this time of year - I just turned 28 last week, (know my greys probably made you think that I was a little older.) But I must be honest, it feels like a good age. There was Mother’s Day last week, which is always such a lovely day to appreciate the backbone of my family and I’m sure it’s the same for many others, and then Easter, a time where theres finally less judgment for indulging in a lot of chocolate.
But the most special thing about spring for me is always the fresh food!
We’re finally about to get strawberries that taste like actual strawberries!! Not just these weird water vessels that cost the same. Asparagus is also here - one of the best sides to almost any meal. And the best of the lot - Lamb!! Not that you can’t get it all year round, but at least now it’s going to be a normal price & worth paying for.
Lamb has to be up there with the best meats. Done right it’s almost unbeatable. However, I’m sure like most of you - I have always found it THE most intimidating thing to cook. I don’t know if its because of it’s heavy price tag, making any mistake a big fuck up. Or the fear of it tasting too “lamby” and again wasting my money, rather than spending it on a good t-bone steak for the same price. Because of these fears, I have always eaten it out and never cooked it too often myself. But when it comes to this roast lamb shoulder recipe, it washed all that away. It was so easy to cook and so tasty that I am already planning in the next time I get to cook it. It’s one of those recipes that your friends and family will be shocked you made - no matter your skill level.
Things to note before you cook
The biggest mistake people make is not covering the tray tightly enough with foil. You really don’t want all the moisture to escape-otherwise the lamb and everything else can start to burn and dry out. Halfway through cooking, check that there’s still plenty of liquid at the bottom of the tray. If you’re unsure whether it needs more, play it safe and add a splash. Sometimes it’s tricky to get the foil wrapped tightly around a large tray bake, which makes leaks more likely. Keeping an eye on this one simple thing ensures your roast lamb stays beautifully juicy and tender.
I mean it when I tell you the roast lamb recipe is easy! If you can read an oven temperature then you’re most of the way there. The other part is just buying a nice lamb shoulder with the bone in. Butchers tend to be better, sometimes cheaper sometimes not, but you’re not making this to save money so spend the extra to get the highest quality.
The only skill you need to have with this lamb recipe is patience. It takes about 5-6 hours total time to cook, most of which is in the oven, so plan your day properly and don’t wait until 3pm to start cooking.
Other ways to use the lamb recipe
roast dinner - roast potatoes, carrots, asparagus, cabbage, gravy and Yorkshire puddings (none negotiable)
pitas - same vibes as this whole recipe but stuffed in a pita rather than a wrap
curry - madras curry sauce with basmati rice and this lamb - divine!
spring pea and goats cheese salad (which you can find within this post) - add this lamb to this salad recipe and you have yourself an incredible spring dinner.
