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Roast Shoulder of Lamb with Apples and Cider

1 shoulder of lamb (about 4 lb)
1 tbsp olive oil
salt and pepper
2 tsp fresh thyme
6 rashers of streaky bacon
2 lb potatoes - peeled and cut into chunks
4 sharp eating apples - peeled and cut into chunks
½ pint dry cider

(1) Place the meat in a roasting dish and rub all over with the oil. Sprinkle with salt, pepper and thyme.

(2) Cover with the bacon rashers and place the potatoes and apples around the joint.

(3) Cover with the cider. Roast uncovered, for about 2 hours at 180C / 350F / Gasmark 4, basting frequently.

Serves 4 - 6.

(Sent in by Lynn Baker)