Growing up in the country on a cattle property (ranch), my family always butchered our own organic, free-range beef. Mum would use every single cut and morsel, either for cooking ourselves or for our dogs and cats. Nothing would go to waste. I feel that it is a real shame that many supermarkets now only stock the popular cuts and often overlook some of the old-fashioned and unpopular ones. For those who are cooking on a budget these cuts can be very cost-effective and from a nutritional point of view they may even be superior to lean meat as slow-cooking can bring out many of the nutrients from the bones, cartilage and fat – so important for nourishing and healing the gut!
I love to experiment with these types of dishes and this slow cooked lamb recipe will be back on my table again!
Rub fresh picked rosemary leaves, olive oil, salt and pepper over a lamb shoulder. For best results, place baking paper on the base of a large roasting pan and then place the lamb shoulder on a roasting rack. Cover the whole tray with aluminium foil and pinch down the sides to seal as best you can. Place in a slow oven (150 degrees) for 3-4 hours.
Remove the lamb from the oven and use tongs to move the shoulder to a plate, cover with the foil while you make the gravy. Pour the fat from the roasting pan. What you should have left is the sticky juices from the lamb. Peel this away from the baking paper and place in a jug. Add hot water (about 3/4 cup) and stir until the juices dissolve. Add 1/4 cup of red wine, salt and pepper to taste. Mix 1 tablespoon of gluten-free corn flour or arrowroot with some tap water to create a runny paste and then briskly whisk this into the gravy with a fork. Microwave this for a few minutes until it thickens.
I served the lamb with crisp olive oil roasted potatoes and steamed low FODMAP vegetables – yum!