Lamb Shoulder Rubbed With Anchovy & Rosemary Butter
One of the lamb’s most underrated cuts, lamb shoulder is especially well suited to slow-roasting, especially when smothered with anchovy and rosemary butter.
Anchovy, Lamb, Lamb Shoulder, Roast, Roast Dinner, Rosemary
or half shoulder
drained and chopped
Freshly ground black pepper
Preheat the oven to 170C/Gas 3.
Combined the butter, chopped anchovies and rosemary.
Score the lamb all over with a sharp knife, then rub over the anchovy and rosemary butter.
Transfer the lamb to a roasting tin, ideally over a rack, then season with freshly ground black pepper and a pinch of salt.
Place in the oven and cook for 3-4 hours, until the outside is crispy and the flesh can easily be pulled apart, like pulled pork or shredded duck.
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Recipe by The London Economic, thelondoneconomic.com