Dorper Lamb Banjo Shoulder

Dorper Lamb Banjo Shoulder

Sea Pixel Creative

Recipe supplied by Peter Manifis from Incontro Restaurant, South Perth
Serves 4

1 Dorper Lamb Banjo Shoulder
1 carrot
1 onion
½ bunch celery
1 bulb garlic
3 bay leaves
2 sprigs rosemary about
2L white wine
salt, white pepper
parsley, chopped for garnish
lemon zest for garnish
orange zest for garnish

Preheat the oven to 200ºC. Chop all of the vegetables roughly and put them in a roasting tray. Place the lamb on top and pour in the wine until the lamb is nearly covered. Season with salt and pepper, cover with a sheet of baking paper and then seal the tray tightly with aluminium foil (the baking paper will stop the aluminium foil from sticking to the lamb). Put it in the oven and cook for 3 to 3 ½ hours. The lamb will be cooked when you can wiggle or pull the bones away from the meat.

To serve:
Preheat the oven 240ºC. Strain the cooking liquid, discarding the vegetables. Place the lamb into the roasting tray and pour the cooking liquid in with the lamb so it will not stick to the tray, but not too much, or on the skin as it will not crisp. Put it into the oven for 5 to 10 minutes or until the skin is golden. Carefully transfer onto a serving plate using a pair of tongs, garnish with chopped parsley, lemon and orange zest, and drizzle with olive oil and sea salt. Serve with roast baby potatoes, crisp green salad or blanched asparagus.