Lamb shoulder with dark beer sauce

Ingredients for 6 servings:

• 1.8 kg lamb shoulder(s), boned
• 2 tbsp, heaped mustard, medium hot
• salt and pepper
• 400 ml lamb stock, alternatively roast stock
• 250 ml water
• 3 sprigs rosemary
• 3 cloves garlic
• 400 ml dark beer
• some sauce thickener
• some fat or oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

made as a rolled roast

Form the lamb shoulder into a rolled roast and tie it securely in several places with kitchen string. You can also score the thick layer of fat with a knife beforehand, this will help the seasonings penetrate the meat better. Rub it in generously with salt and pepper. Then brush it all over with mustard. I always use a pastry brush for this. Peel the garlic and stick it into the meat along the open side. Do the same with the rosemary sprigs. Let it stand at room temperature for 45-60 minutes. Preheat the oven to 180 degrees (top/bottom heat). Brown the meat on all sides with a little oil or fat in a roasting pan. Then place the roast, open side up, in the oven with the added lamb stock and water. I always use the second rack from the bottom. The total cooking time is about 2.5 hours. Turn the roast after about 45 minutes so that the fat layer is facing up. 45 minutes later, pour half of the beer over the roast. Roast for another hour, pouring the remaining beer over the roast in two batches. Season the sauce to taste and thicken slightly.