This is a fancier version of the simple recipe from Shetland. Same principles but more ingredients. Slow cooking is essential with local lamb.
- 4 sprigs of rosemary
- 4 cloves of garlic
- 1 tbsp capers, chopped
- 3 anchovy fillets in oil, drained and chopped (or use Worcestershire sauce)
- 2 tbsp olive oil
- 2 lemons
- 1.5 kg shoulder of lamb
- 2 red onions
- 1 glass of white wine
- Heat the oven to 140C.
- Chop the rosemary, capers, garlic and anchovies, and mix with the olive oil and the zest and juice of one of the lemons.
- Slash at the joint of lamb and rub the rosemary mixture all over.
- Chop the onion into wedges and scatter into the base of a roasting dish. Cut the remaining lemon in half, squeeze into the tin, and then put all the used lemon halves into the tin with the onions.
- Put the lamb on top of the onions and lemons, and roast for an hour
- Add the glass of wine and roast for a further three hours until the meat is really tender. Cover the lamb with foil if it is looking at risk of getting too crispy.
- Leave the lamb to rest for fifteen minutes before serving. Pull the meat into portions rather than carving – it should just fall from the bone.