David Torre from Torre Butchers joined Oliver Peterson in the studio with a new winter warmer!

Below is the recipe!

Six hour slow roast lamb shoulder with balsamic and fennel

Ingredients: 

1 lamb shoulder

1 table soon fennel seeds

2 whole fennel bulbs

100ml aged balsamic

EVOO

Salt and Pepper

Garlic and Rosemary

Method 

Preheat oven to 120c

In large baking tray, lay your garlic cloves and rosemary and fennel as a bed for your lamb to sit on

Season both sides of your lamb, rest on top of fennel, garlic and rosemary, drizzle EVOO over the top

Smash your fennel seeds and sprinkle over the lamb and then add balsamic

Roast for 6 hours or until tender and falling off the bone

Use the balsamic pan jus as a sauce and spoon over the lamb

Notes: the acid and sharpness of the balsamic helps cut through the fattiness of the lamb: serve with soft polenta and a caper and Italian parsley and mustard cream to really elevate the dish. You can also serve the roast fennel on the side.

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