The Sunday Roast has started to have resurgence in popularity of late. While hidden gems such as Bar Mattino have been embracing it for ages some heavy hitters in the Sydney dining scene such as The Berseford Hotel, Forbes & Burton and even Kingsleys are starting to get in on the action.

I absolutely love a good roast dinner, be it Sunday or not and my favourite roast of all time would have to be lamb.

This recipe uses a lamb shoulder, still on the bone. The slow low temperature cooking causes the connective tissue in the meat to break down to a point that you won’t even need a knife to carve it. Simply pick up the bone and the meat will literally melt off.

The lamb shoulder is also a very economical cut. You can pick them up from the butchers at David Jones for around $15.

For the lamb

1 lamb shoulder, on the bone
2 bunches fresh rosemary
1 whole garlic bulb
Olive oil
Salt + Pepper

For the Gravy

1 tablespoon plain flour
500 ml good quality chicken stock
2 tablespoons red wine vinegar

Serve with roasted root vegetables – potato, pumpkin, parsnip and carrot. This should comfortably feed 4 people.

How to put it together

1.       Pre heat your oven to 160C

2.       Take your lamb shoulder and carefully score the top at 1cm intervals on the diagonal.

3.       Rub the meat down with olive oil and season well with salt and pepper

4.       Take your whole garlic bulb and with a sharp knife slice off the top and bottom. Break up into cloves.

5.       In a heavy based roasting tin scatter half the garlic gloves and line with half the rosemary sprigs.

6.       Place the lamb on top of the rosemary, then put the remaining garlic/rosemary on top.

7.       Cover with a tight fitting lid or seal with tinfoil.

8.       Whack it in the oven and leave it there for 3.5 – 4 hours.

9.   When the meat is done, remove the baking tray from the oven and VERY carefully (remember the meat will just fall off the bone) transfer to a large serving platter. Use a spatula and a pair of tongs.

10.   Cover with tin foil and a tea towel and leave to rest for 10 minutes.

11.   Discard the rosemary and garlic (it has done its job) and pour off most of the fat left in the bottom of the pan (all but about 2 tablespoons).

12.   Place the baking dish on your stove over a medium heat and stir in the flour.

13.   Pour in the chicken stock and bring to the boil. Drop the heat and let simmer, stirring constantly for 10 minutes to thicken up.

14.   Remove the gravy from the heat and stir in the red wine vinegar.

15.   Use a couple of forks to peel the meet away from the bone and serve with some roasted root veg and a nice Cab Sav.