Slow Roast Shoulder Of Lamb

[horseshoes]

http://www.dailymail.co.uk/home/you/article-2122097/Slow-roast-shoulder-lamb.html

I made this last week and it was lovely. However, I was a bit confused by the gravy making. It says skim the fat off the and then put 3 tblsps of fat into a saucepan. How do you skim the fat off all that liquid without leaving lots of it in the pan? Also next time, I'd like to flavour the juices with either mint or redcurrants; at what stage would I add them? TIA

[kloofnek]

If you let the juices cool off,you will see the fat on the surface...easy to skim off then.

[horseshoes]

Hi Kloofnek. I realise that if I let it cool I would be able to see the fat, but would I be able to cool it AND make the gravy in the 15 minutes of letting the lamb rest? I'd hate it to get cold.

[Iluvspikey]

To make 'proper' gravy, tip all the fat off from around the meat bar a few tablespoonsful. put meat to rest on a late or carving tray, now put meat tin over heat and sprinkle on some flour, get a fork or spoon and scrape up all those lovely roasty toasty dark bits off the bottom of the tin, work the flour into a roux, when the fat and flour have come together add veg water or stock, wine and and any other flavourings like red currant jelly or mint, check for seaoning pour into gravy boat

[horseshoes]

That's how I would normally make gravy, but this lamb is roasted IN a stock so is quite different, which is why I'm a little puzzled.

[Mamyalynne]

A quick way to catch most of the fat is to pour the juices into a jug, then carefully add a handful of ice - the fat congeals around the ice cubes and you can lift them out.

[DTCwordfan]

I presume you are using a slotted spoon for skimming.....a turkey baster can work as well for soaking up the fat.

Your lamb won't go cold....in fact it carries on cooking once out of the oven. However I would go longer on the rest (depends on the size of course) but put some alu foil over the joint and a tea towel over that - the towel direct could impart some of the washing 'scent' so use the foil.

Once you have your jus reduced, then add the flavouring like redcurrants, blackberry even or blueberry (some port goes well too).....not a great mint fan here, stirring in well.

[horseshoes]

Ooh now that sounds interesting Mamya, I'll certainly try that one:-)

[DTCwordfan]

http://www.williams-sonoma.com/products/angled-dripless-bulb-baster-new/?pkey=e%7Cturkey%2Bbaster%7C14%7Cbest%7C0%7C1%7C24%7C%7C5&;cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-

[horseshoes]

Oops sorry DT your post crossed over. A little port sounds delicious.

[horseshoes]

Thanks for the link DT. It's just the sort of thing I cold buy when I next visit a nice kitchen shop:-)

[hammerman]

I roast my lamb on a bed of onions...don't worry about peeling them, just cut them in half. Then add 1/2" of stock. Keep this stock topped up every half hour or so. I also add fresh rosemary, thyme and mint from the garden and about 5 cloves of garlic.

When cooked, rest the lamb then over a gentle heat, start heating the "gravy" from the meat. Crush the onions and garlic down with a fork, add a few glasses of red wine, a few tablespoons of flour and some more stock if needed.

Heat, add more stock or more flour depending on thickness if needed then sieve through a colander....but make sure you squish all the stuff down with a fork to get all the flavours out.