Comments on: 7 Hour Slow-Roast Shoulder of Lamb

By: Kandi Gonzalea

Kandi Gonzalea — Sat, 12 Nov 2011 13:12:07 +0000

Nice site you have here ill be sure to bookmark and visit often.

By: Ken

Ken — Sat, 02 Apr 2011 19:13:52 +0000

This is devine – no squeezy cheese needed Candy. Utterly decadant.

By: Jim Pads

Jim Pads — Fri, 25 Mar 2011 03:13:38 +0000

Really looking forward to cooking this dish!
Candy, I feel very sorry for you

By: Jane Willis

Jane Willis — Thu, 03 Mar 2011 18:22:46 +0000

PS you can tell from the state of last night’s typing that the lamb deserved a really good bottle of red wine with it…. sorry about the typos.

By: Jane Willis

Jane Willis — Wed, 02 Mar 2011 21:06:45 +0000

Ooooh, that was wonderful. I love the way balsamic vinegar brings out the flavour of slow cooked lamb, and it worked brilliantly this time. A perfect dish for somebody who works from home too, I could bung it in the oven while I was tsaking a lunch break and then it was ready for dinner – and the preparation was so long ago it felt as if I’d not cooked at all. Thelamb was tender, juicy and succulent.

But I really wouldn’t advise cooking pommes boulangeres to go with it. After 3 hours in the oven, which is what I’sallowed, they were still undercooked and crunchy and I had to give them a zap in the top oven on maximum to make them edible. That was supposed to have been my added twist to the dish. I advise sticking to the recommended mash!

By: Jane Willis

Jane Willis — Wed, 02 Mar 2011 21:00:01 +0000

If you live somewhere where you can’t get hold of superb ingredients whose flavours speak for themselves without being masked behind extraneous ingredients I feel very sorry for you. I hope you will tell us where this place is so we can avoid it!

By: Christine

Christine — Thu, 24 Feb 2011 22:42:38 +0000

What is bland about that picture???? It looks delicious. The online world is a strange one – people with no idea getting the same airtime as others. LOL