Shoulder of lamb is quite fatty, but that’s what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone. This is the perfect roast to put in the oven and leave while you are out as it cooks slowly in the oven and you will return to a house full of wonderful aromas and meltingly tender meat. Serve it with fresh mint sauce.

Gravy browning is not widely available – many supermarkets have stopped stocking it. However, some still sell it labelled simply as ‘browning’; it is also available online.

In addition to browning gravies, it can also be used to add colour to stews, soups, microwave-cooked meats, cakes, icing and home-brewed beers. Use gravy browning judiciously, otherwise the dish will become unattractively brown. If you cannot obtain it, substitute with caramel food colouring, Worcestershire sauce, instant coffee granules, dry-roasted plain flour or browned onions, depending on the dish you are colouring.

More gravy browning recipes

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More gravy browning recipes

Slow roast shoulder of lamb with sliced potatoes

Gluten-free toad in the hole with gravy

Pheasant stew

Bangers with herby mash and onion gravy

Traditional gravy

Christmas turkey crown with bacon lattice

Roast chicken with tarragon butter and melting onions

Mary Berry's cottage pie with dauphinoise potato

Roasted lamb shoulder with rosemary and paprika rub

Beef and ale stew with horseradish dumplings

Cannon of lamb with celeriac potato cake

Stuffed shoulder of lamb

Chicken with rice, peas and dumplings

Buyer's guide

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Preparation

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