Confit of Lamb Shoulder

Directions

One or two days prior

1Poor the oil into your slow cooker, followed by the garlic, bay leaves and turn on low.

2Weave the rosemary through the string on the lamb and massage in some salt and pepper, then immerse in the oil.

3Ensure the lamb is fully submerged, place a plate into to keep it weighed down.

4After 3 - 4 hours depending on size the lamb, it will be fully cooked and tender, be careful to not let it fall apart.

5Use two fish slices to take out of the oil. Prepare a length of Clingfilm, and lay the lamb on top, then roll the lamb in the Clingfilm to make a large sausage, tie nots at either end and put in the fridge.

6Allow the oil to cool, then poor through a sieve and put oil in the fridge.

On the day

1Unwrap the Clingfilm, using a sharp knife cut and unravel the string and discard the rosemary.

2Cut into portions and lay in a deep oven tray or Pyrex, add a dash of water, cover with foil.

3To re-heat place in the oven for 25 mins @185 Degrees C.

4When serving use a flexible fish slice to lift from the tray, then place on middle of a plate and add sauce and garnish with fresh sprig of rosemary and serve.

Tips

1Underneath the oil you saved you will see some lamb stock and this will help you make the best lamb gravy. Poor off and reserve the oil, the lamb stock will have set to a jelly, melt this in a pan and add a few gravy granules, check the seasoning and serve.

2The oil you saved can be kept and used for many things, try using a pastry cutter to make shapes out of potatoes and then cook the potatoes the same way in the oil (best results do this the same day) but then place them on a roasting tray and in the oven to cook out the oil.