Ingredients

• 2.2kg/4.5lb whole shoulder of lamb
• 3 tbsp rosemary
• leaves picked and finely chopped
• 2-3 tbsp olive oil
• 1 tsp ground paprika
• salt and pepper
• 2 onions
• sliced
• 1.2 litres/2 pint stock
• 2 tbsp plain flour
• 1 tbsp redcurrant jelly
• gravy browning (optional)

Directions

• Preheat the oven to 220C/425F/Gas 7 (200C Fan).
• Put the lamb on a board. Mix the rosemary
• oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides.
• Put the onions and stock into a small roasting tin
• put a rack on top then place the lamb on top. Roast in the oven for 30 minutes
• or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours
• basting from time to time until completely tender and the meat is falling off of the bone.
• Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan.
• Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat
• add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb.