Pot Roast Te Mana Lamb Shoulder
RECIPES
An easy winter warming dish that takes the stress out of a Sunday Roast. Simply get in the oven by midday and pull out by late afternoon.
The lamb is ‘fall apart’ beautiful and the flavour simply divine. Enjoy served with mashed swede and carrots, roasted seasonal vegetables and a refreshing serving of dressed witloof and watercress.
The Te Mana lamb is full of enriched fat that is a perfect match for Te Kairanga Estate Pinot Noir.
Serves 6-8
1 bone in shoulder of lamb
2 large carrots peeled
1 large brown onion
2 sticks of celery
1 medium leek
1 bulb of garlic cut in half
1 glass (200ml) Te Kairanga Estate Pinot Noir
1 bay leaf
1 sprig of thyme
3 tbsp canola oil
Pre heat oven to 180 degrees.
Largely dice the vegetables and keep them separate.
Heat a large pot that has a lid and is big enough to hold the lamb with the lid on, but will also fit inside the oven.
Season the lamb shoulder with salt and pepper.
On medium high heat, sear the skin side of the shoulder in the pot. Try to get as much colour as you can so using tongs to move the shoulder around the pot to colour all the sides and contours.
Once the lamb has browned nicely, remove from the pot and place on a plate whilst you brown the vegetables. Brown them separately taking time to colour evenly and drain in a colander.
Once all the vegetables are brown, return to the pot along with the garlic, thyme and bay leaf and place the lamb on top, followed by the wine. Top with the lid and place in the oven for 30 minutes at 180 degrees, then turn down the temperature to 125 degrees and forget about it for at least 5 hours.
Allow the lamb shoulder to rest with the lid on for at least 45 minutes.
Pour the juice into a jug and allow the fat to surface. Using a small ladle, skim away the fat so that you are left with just the lamb juice. Pour the juice into a pan to reduce and adjust the seasoning.
To serve, pull pieces and nuggets off the bone and pour the reduced lamb juices over the top.
PAIR WITH
Te Kairanga Estate Pinot Noir 2022 is deep, rich red in colour with an appealing combination of bright red fruit and savoury notes on the nose. A smooth, polished palate with a well-rounded fruit core flows to deep, rich berry fruit, spice and subtle oak. A savoury finish makes this wine a perfect match for wood fired Neapolitan pizza.
Winemaker: John Kavanagh Region: Martinborough
More info and tasting notes for this wine here.
Awards & Accolades:
5 Stars, 93 Points, Sam Kim, Wine Orbit 2023
92 Points, James Suckling Tasting Report 2024
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SHIPPING INCLUDED THROUGHOUT NEW ZEALAND