Slow roasted lamb bones
Slowly roasted lamb bones served with roasted potato, cooked potato, celery and carrot.
Equipment
- baking tray
- aluminium foil
Ingredients
- 1000 grams Lamb bones
- Potato Sliced
- Celery Sliced
- Carrot Sliced
- Garlic powder
- 1 packet Roasted potato
- 1 cup White wine
Instructions
- Turn on the oven and set it to 150 °C
- Vacuum packed lamb bones ready for slowly roasting
- In a heavy baking tray add sliced potato, carrot and celery
- Lamb bones and vegetables in a baking tray ready for slowly roasting
- Lay the meat over the vegetables
- Splash in the wine and add the garlic powder
- Cover with two layers of paper foil and then place into the oven for at least four hours
- After four hours remove the paper foil and put the baking tray back into the oven with the heat turned up to 200 °C to get juices reduced
- Lamb bones and vegetables in a baking tray after four hours slowly roasting
- After 30 minutes remove the baking tray and allow the meat to rest for 15 minutes
- Prepare the roasted potato as per the packet instructions
- Plate up and shoot a photograph
- Eat the meal and then wash the dishes
Notes
If you don't want your living area filled with the aromas of slowly cooked lamb fat, open your windows, but I think you're missing out.