SHOULDERING ON
The modern family butchers, Provenance, share their favourite recipe and tips on how to cook a lamb shoulder for the best roast dinner
Owners Erin Hurst and Guy Gibson both grew up on farms in New Zealand, and after moving to London’s Notting Hill 15 years ago were surprised by the lack of excellent meat they were used to at home. And so Provenance was born, with a sleek shop, selling well-selected preserves and highly knowledgeable staff.
Working with like-minded farmers, their free-range lamb comes from the Cambrian mountains in Wales, where sheep traditionally freely roam across miles of rolling grassy hillside, and as a result the meat has exceptional flavour, which is sweeter and more delicate than other breeds. The village butchers run passionate and fascinating master classes on how to select, cut, prepare and cook the best meat. Here, the butchers share a recipe for roasting a shoulder of lamb.
Garlic, rosemary and lemon marinated roast lamb shoulder
The Sunday roast is rivalling baking as a way to show off your talents and make your tasters smile. This lamb shoulder created by award-winning butchers Provenance with Knorr is rich, flavoursome and combines a number of great complementary flavours that work well with the richness of the lamb. A sure way to create a stunning centrepiece, accompany with showstopping sides for the ultimate Sunday roast.
Serves 4 Preparation time 20 minutes Cooking time 1 hour 20 minutes
3 cloves of garlic, crushed 3 sprigs of rosemary, stalks removed and leaves finely chopped 4 anchovy fillets, finely chopped to a paste 2 Knorr Lamb Stock Cubes 1 lemon, zest and juice 3 tbsp of olive oil A pinch of ground cumin 1 x 1.5kg bone in lamb shoulder with the outside scored
Crumble the Knorr Stock Cubes into a powder and combine with all ingredients minus the lamb shoulder in a large bowl. Mix thoroughly to create a paste and add more olive oil if the mixture is too thick. There is no need to add salt, as the anchovies provide a salty flavour.
Rub the thick paste all over the lamb shoulder and if you have time, leave in the fridge for a few hours or overnight to marinate. Preheat oven to 180°C or Gas Mark 4. Remove the shoulder from the fridge and transfer onto a deep roasting tray. Pour any excess marinade back onto the shoulder. Place in the oven and roast for about 2 hours. Remove from the oven and allow to rest for 20 minutes before carving. Serve with showstopping sides!
For more recipes and information on Provenance, visit provenancebutcher.com or the Notting Hill or Sloane Square shops