How to make Lamb in White Wine.
- 1.5kg lamb shoulder, cut into 6 pieces (some will include bone)
- Bunch of fresh dill
- 350ml white wine
- Preheat the oven to 220˚C/fan oven 200˚C/mark 7. Choose a casserole pan or pot large enough to hold the lamb quite snugly – it should be deep rather than wide so the meat can be layered inside. Add 3 pieces of the lamb, season generously with salt and freshly ground black pepper, and cover with most of the dill fronds, saving some for a garnish. Layer with the remaining meat, seasoning again and finishing with the fattiest part on top. Pour in the wine.
- Set the pan over a high heat to bring the wine to the boil. Cover with a lid or tin foil and transfer to the oven. Cook for 30 minutes.
- Turn the oven down to 170˚C/fan oven 150˚C/mark 3 and cook for another 2 hours.
- Remove the pan, turn the meat to swap the top and bottom pieces, cover and return to the oven. Turn the temperature down again to 130˚C/fan oven 110˚C/mark ¾ and continue cooking for a final 1-2 hours. The lamb should be meltingly tender.
- Leave the meat to rest in the pan for 20 minutes and skim the fat off the juices. Serve warm rather than hot, garnished with the remaining dill.
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