Pot Roast Shoulder of Karoo Lamb with Orange Tea and Waterblometjies

Preparation Time: 18 mins
Notes: This dish can be cooked in a casserole outdoors or in a Poitjie T. Alan coxon recipe copyright ©   pic by Alan Coxon

1 x shoulder of karoo lamb approx 675g (11/2lb) – boned and rolled
 2 x oranges cut into 6 1 x cinnamon stick
 6 x cloves
10 x black peppercorns
3 x star anise
2 tblsp brown sugar
150ml (5 fl oz) dry sherry
 450ml (15 fl oz) fresh brewed tea
 8 root vegetables

1. Pre heat oven to 160C/325F/Gas Mark 3 (if cooking in conventional oven, if using a Poitjie pre heat over hot coals)
 2. Mix all the ingredients together, with the exception of the tea, and marinate the lamb (this can be done up to 2/3 days in advance if required)
3. Once marinated, remove the lamb and place into a hot pan/poitjie to brown all over, and place into an over proof casserole if cooking in the oven
 4. Add all the marinating ingredients to the freshly brewed tea, pour over the lamb
5. Bring to the simmer, cover with a lid and cook for 2/21/4 hours (in the oven) taking care to baste the lamb every 20mins
6. For the last 45mins of cooking remove the lid – this will help the liquid to reduce and the flavour intensify
7. Once cooked, drain off any excess liquid and pass through a sieve, Place liquid in a pan and bring back to the simmer (skim off any excess fat)
8. If the sauce is too strong add a little water If too thin, thicken with a little cornflour.
Serves: 4 - 6
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