RECIPE

Monkey-gland Lamb Shoulder Roast

Name: Monkey-gland Lamb Shoulder Roast
Yield: 6-8

Cook Time

3 hours

Serving Size

6-8

INGREDIENTS

500g carrots, peeled
1.5kg bone-in lamb shoulder
Salt and pepper to taste
1 cup fruit chutney
1 cup tomato sauce
2 tablespoons chilli sauce
2 tablespoons pureed garlic
1/4 cup brown sugar
1/4 cup Worchestershire sauce
2 tablespoons balsamic vinegar
1 cup water
2 tablespoons chopped fresh parsley to serve

RECIPE NOTES

Indulge in a succulent lamb shoulder roast, marinated in a rich and tangy monkey-gland sauce. This dish combines tender, slow-cooked lamb with a unique blend of fruity, spicy, and savoury flavours, making it the perfect centrepiece for your festive feast. Serve it with roasted vegetables and a side of your favourite holiday trimmings for a meal that will impress and delight your guests.

INSTRUCTIONS

Preheat oven to 160°C. Place carrots into a Le Creuset 26cm Round Casserole, place the lamb on top of the carrots and season with salt and pepper.

In a bowl, combine chutney, tomato sauce, chilli sauce, garlic, sugar, Worcestershire sauce and vinegar; mix to combine, then pour all over the lamb. Add water to the pot, cover it, and then roast it for 3 hours, basting the lamb with the sauce every hour.

To serve, use two forks to pull the lamb apart and pour the cooking sauce all over the lamb. Sprinkle with parsley to garnish.

Recipe & Image courtesy of Zola Nene