Tuesday, 9 March 2010
A pot roast is a great way to get a really succulent roast out of a cheaper cut of meat, or to ensure a properly cooked roast with a minimum of fuss. Whilst new season lamb would be spoiled by such rough treatment, older hoggett like this shoulder joint has a stronger flavour and can carry the rosemary and garlic effectively without being swamped. Use a good sized joint of older lamb or mutton- Leg or shank end, shoulder or middle neck; depending on whether you plan to use the stock for a seperate meal (In which case, get it bone-in) or if you're particularly concerned about carving round a bone (in which case, get your butcher to de-bone the joint, or go for shank end or middle neck).
What you'll need to serve 4-6
For the Pot -
Hoggett Joint, about 4-5lb (1.8-2.25kg)
3 sprigs of Rosemary, torn
3 cloves of Garlic, crushed with skin on
1 large Onion, quartered, skin on
3 Carrots, quartered
1 stick of Celery/ skin of the Celeriac root
3 Bay leaves
Salt and Peppercorns
Enough water to cover two-thirds of the joint
For the Roasting -
2tsp Vegetable Oil
A sprig of Rosemary
A clove of Garlic
Pre heat the oven to 120ºC/Gas Mark 1. Put the ingredients in a pan large enough to comfortably accommodate the joint without too much excess space, and be sparing with the water.
Seal the lid tightly (if you have an ill fitting lid, double over a layer of tinfoil and put that over the top of the pan before putting the lid on). Place in the oven and leave to stew for 2 hours.
Remove from the oven and replace to a roasting dish to cool whilst the oven preheats to 240ºC/Gas Mark 7.
Rub down the joint with oil and salt, then pierce the skin in a number of places and insert slivers of garlic and sprigs of rosemary. Place any vegetables to be roasted alongside the joint, and return to the oven for 30 minutes.
The Celeriac and Potatoes au Gratin went in at the same time; look out for that in the next post!