FatGriller
BBC Good Food Member since 12 September 2009
Last comments I've made
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13 September 2009
"I browned the shoulder and veg in a high oven, for a more even result, then tucked the veg under the lamb for the slow cooking in case the liquid dried out. Left tomatoes out altogether. I made a foil tent crimped around the roasting dish to keep the steam in and cooked at 140C for 5 hours. Strained off juices and skimmed off fat, then thickened with a little flour. Put the meat (with veg still underneath) in a hot oven for 10 mins to crispen up the skin. Result was fabulous - beautifully tender meat under crisp skin, with rich, unctuous gravy and caramelised veg."
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12 September 2009
"Don't use shoulder chops - too tough for a quick recipe like this."
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