Entree: United Kingdom – Wales – Salt Marsh Lamb (Roast lamb from sheep grazing salt marshes, seasoned simply with garlic and herbs and slow-roasted until tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 20 min

Additional 20 min

Total 3 hrs 5 min

Ingredients

1 bone-in salt-marsh lamb shoulder, about 1.6 kg gross (estimated 1,120 g raw edible meat after bone and trimming)
45 ml olive oil (about 41 g)
12 g garlic, minced
30 ml fresh rosemary, chopped (about 6 g)
30 ml fresh thyme leaves, chopped (about 6 g)
15 ml lemon zest (about 6 g)
10 g coarse sea salt
5 g freshly ground black pepper
28 g unsalted butter, softened
240 ml stock (use lamb stock for the estimate; chicken stock is an allowed alternative)
450 g baby potatoes, halved
225 g carrots, cut into 2.5 cm pieces
225 g parsnips, cut into 2.5 cm pieces (estimated edible portion: 225 g)
15 ml honey (about 21 g), optional
15 ml fresh parsley, chopped (about 4 g), optional

Instructions

1. 1. Heat the oven to 220°C. Pat the lamb shoulder dry and place it on a rack in a roasting pan.
2. 2. Mix the garlic, rosemary, thyme, lemon zest, 30 ml of the olive oil, butter, about 7 g of the salt, and about 3.5 g of the pepper into a paste. Rub it over the lamb.
3. 3. Roast the lamb at 220°C for 20 minutes. Reduce the oven to 160°C, pour the stock into the roasting pan, and loosely cover the lamb with foil.
4. 4. Roast for a further 1 hour 45 minutes to 2 hours, basting once or twice with pan juices. Check the center with a meat thermometer and cook to the desired doneness; the source gives 63–71°C. Rest the lamb, tented with foil, for 15–20 minutes before carving.
5. 5. About 45 minutes before the lamb is expected to finish, toss the potatoes, carrots, and parsnips with the remaining 15 ml olive oil, about 3 g salt, and about 1.5 g pepper. Spread on a baking sheet and roast at 190°C for 35–45 minutes, until tender and browned. Brush with honey during the final 5 minutes if using.
6. 6. Carve the rested lamb and serve with the roasted vegetables. Spoon pan juices over the meat and garnish with parsley if using.