Ingredients
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Lamb shoulder joint (boned and rolled)
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800 g Country Range chopped tomatoes
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1 crown garlic
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4 pints Country Range Vegetable Bouillon
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2 large white onions
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3 large Carrots
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2 large sprigs fresh rosemary
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1 litre Country Range Red Cooking Wine
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2 large red cabbages
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200 ml Aspall cider vinegar
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1 pint Country Range Orange Juice
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6 Suffolk eating apples
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500 g Redcurrant Jelly
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200 g demerara sugar
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1 stick Country Range Cinnamon
Method
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Place the lamb shoulder in to a deep roasting tray
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Cut the garlic crown in half and add to the lamb
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Roughly chop the onions and add to the tray
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Add the chopped tomatoes, carrots and rosemary
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Pour in the bouillon and red wine and cover with tin foil
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Roast in a pre-heated oven at 140°c for 6 hours
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To make a pickled cabbage, thinly slice the red cabbage
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Grate 6 apples in to a large saucepan
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Add the sliced cabbage, redcurrant jelly and sugar
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Pour in the cider vinegar, and orange juice
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Cook uncovered on a low heat until sticky and sweet