Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb

Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong.

Cooking it in it’s rolled state is fine, but unroll it, turning it in to a flap and when you slow cook it, good things happen.

My baby bro loves this and asked me for the recipe, here it is buddy…

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Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb

This is super simple, but you need to be patient and cook it low and slow. The upside, you can spend more time on your PlayStation whilst it cooks - or if your partner is around, play with them instead. Whack the oven on 140 degrees - yup, loooooowwwwwww.

Course

Main Dish

Cuisine

British

Prep Time

10 minutes

Cook Time

3 1/2 hours

Passive Time

3 hours

Servings

people

Ingredients

• 1 rolled shoulder of British lamb unwrap it, cut the strings and unroll the lamb in to a flap
• 1 good glug rape seed oil get the good stuff, Cotswold Gold
• 1 massive pinch sea salt flakes Maldon and you know it
• 8 sprigs rosemary got this from my garden, everyone needs a Rosemary bush
• 1 bulb of garlic cut in half around the equator
• 1 pinch ground black pepper

Course Main Dish Cuisine British Prep Time 10 minutes Cook Time 3 1/2 hours Passive Time 3 hours Servings people Ingredients 1 rolled shoulder of British lamb unwrap it, cut the strings and unroll the lamb in to a flap 1 good glug rape seed oil get the good stuff, Cotswold Gold 1 massive pinch sea salt flakes Maldon and you know it 8 sprigs rosemary got this from my garden, everyone needs a Rosemary bush 1 bulb of garlic cut in half around the equator 1 pinch ground black pepper

Instructions

1. Grab a roasting tin and lob yer flap in.

   
2. Get the oil and sprinkle liberally over the lamb, rub it all over.
3. Grab a generous pinch of salt and throw it all over, rub it on both side.
4. Get four of the eight sprigs of Rosemary and cover them in oil too and throw on top of the lamb
5. Add garlic, sprinkle with a little oil - don't worry about the salt.

   
6. Put it in the oven (140 degrees for a fan), it'll be in there for 3 and half hours - set a timer to enable you to check it every hour or so, just to check it's OK and nothing is catching.
7. When done, remove the cooked rosemary and add the other 4 sprigs. Cover with tin foil and leave it for about 20 minutes to rest - it doesn't need to rest that much.

   
8. Grab a nice wooden board and slice it up in to steak sized chunks, serve straight away.

   
9. Thank you Great Britain

Recipe Notes