Roast Shoulder of Lamb/Mutton

Ingredients

• Oven Temp: 400 F-204 C
• Shoulder of lamb/mutton, de-boned    750 g (weighed before de-boning)(reserve the bones of the meat)
• Vinegar 1 tbsp (15 g )
• Worcestershire Sauce 1 tsp (5 g)
• Salt, to taste or 1 tsp
• Black Pepper (Kali Mirch) powder ¼ tsp
• Flour (Maida) 2 tbsp (15 g)
• Butter 1 tbsp (15 g)
• Onion, peeled 1 small Carrot, peeled 3” piece
• Bay leaf (Tej patta) 1
• Water 1 cup (240 ml)
• Few greens for garnish
• For Gravy:
• Cornflour/Cornstarch 1 tbsp (8 g)
• Salt, to taste or ½ tsp
• Dash of powdered black pepper (Kali Mirch)
• Tomato ketchup 1 tbsp (15 g)

Preparation

• Spread meat on a wooden board with the smooth side down and beat over it with a mallet or a knife. Sprinkle the flour, salt and pepper and beat again till thinner and easy to roll.

• Rub vinegar and Worcestershire sauce into the meat on the beaten side.

• Fold uneven edges of the shorter sides inwards, and begin rolling from one broad side, towards the other. Tie with a thread, diagonally and across to hold in shape while baking. Leave thus 3-4 hours.

• Rub butter all over the roll. Place in a roasting pan along with the bones, onion, carrot, bay leaf and water.

• Place in a pre-heated oven, and roast for 1 hour, basting and turning every 15 minutes.

• Strain drippings into a cup and add water to measure to a cup. Mix the gravy ingredients into this liquid and cook till slightly thick.

• Remove thread from the meat. You can either serve it whole, in which case you place the meat on an oven-proof serving dish, baste with a little of the gravy, re-heat in a hot oven for 7-10 minutes, garnish with parsley or coriander and serve with the gravy on the side. Alternately, you can slice it before serving.