Serves 8 › Prep 15 min › Cook 210 mins › Ready in 225 mins
- 2-2.5kg lamb shoulder
- 3 fresh rosemary sprigs, plus extra to serve
- 2 tbsp olive oil
- 250ml white wine
- 4-5 tbsp chilli jam
- 1 garlic bulb, divided into cloves, unpeeled
- Preheat the oven to 160°C/fan140°C/gas 3. Put the lamb in a roasting tin. Make incisions all over the meat, then pull off and insert small sprigs of rosemary into them. Scatter the remaining rosemary around the lamb.
- Drizzle the lamb with olive oil and season with plenty of sea salt and black pepper. Pour the wine around the lamb and cover the tin with a large sheet of foil. Roast for 3 hours. Remove from the oven, lift the foil and scatter the garlic cloves around the lamb. Close the foil again, return to the oven and cook for a further half an hour.
- Take the lamb out of the oven, remove the foil, then pour off the juices into a bowl. Spread the lamb with the chilli jam, then return to the oven for a further 30-40 minutes until tender and sticky. Remove the lamb and the garlic to a warmed serving platter to rest for 20 minutes and garnish with rosemary sprigs.
- Meanwhile, skim the fat from the reserved meat juices, then pour into a pan. Bubble over a medium heat until thickened, then serve with the lamb.