Tom Kerridge's shoulder of lamb recipe calls for the meat to be braised in chicken stock, with thyme, garlic and onions providing further flavour. A heartwarmingly rustic dish best enjoyed on a wintry Sunday afternoon

Method
1.
Preheat the oven to 130°C/gas mark 1/2
2.
Combine the onions, potatoes and thyme leaves in a large bowl and season with salt and pepper
3.
Layer the onions and potatoes in a roasting tray and lay the shoulder of lamb on top, skin-side up
4.
Pierce the lamb all over and push a clove of garlic into each hole
5.
Pour the chicken stock into the tray and place in the oven. Roast the lamb for 4–5 hours, or until tender and the potatoes are cooked through
6.
Remove the tray from the oven, cover with foil and leave the lamb to rest for 20 minutes before carving
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Shoulder of lamb recipe with a medium and round red wine, or a full bodied red wine

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Tom Kerridge is on sparkling form in this shoulder of lamb recipe, delivering a dish that evokes memories of lazy Sunday afternoons spent in front of a roaring fire

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