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Ingredients
  • 1.2 kg Lamb Shoulder (Bone in) We used half shoulder instructions for larger whole shoulder joint included in notes
  • 3 tablespoon Olive Oil
  • 1 litre Lamb stock Can use beef or vegetable stock instead.
  • 4 sprigs thyme Or your prefered herb
  • 2 Onions chopped into thick round discs
  • 1 Garlic bulb Spread into cloves
  • 3 tbsp Mint Jelly
  • subheading: Gravy:
  • Leftover stock, from roasting tin fat removed
  • 3 tablespoon Flour mixed with water to create a lump free slurry before adding
  • 1 teaspoon Mint Jelly
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