ROAST LAMB 🍖 1.6-2kg lamb shoulder 4-5 garlic cloves, finely chopped 4 sprigs rosemary, finely chopped 1/4 cup olive oil Salt and pepper Gravy: 2 tablespoons AP flour 2-3 cups beef stock - Preheat oven to 180 degrees - Place the lamb onto a wire rack in a roasting tray and use a pairing knife to make incisions all over the fat - Massage the garlic, rosemary, salt, pepper and olive oil all over the shoulder - Add enough water to cover the base of the roasting tray, cover with alfoil and cook for 3.5 hours - Remove foil and cook for another 30 minutes uncovered or until golden brown - Remove from oven, cover with more foil and let it rest for 30!!!!!! minutes - Use forks to shred the meat away from the bone - Transfer the drippings at the bottom of the tray to a saucepan on low heat - Add the flour, whisk to combine and cook out for 2 minutes - Slowly add the stock bit by bit while you risk until you reach your desired consistency #roastdinner #roastlamb #lambshoulder #...