Grub & Vine’s weekly #VineNight hosts a different wine farm
Farm style slow-roast shoulder of lamb
Pair with a full-bodied red wine, such as Knorhoek’s 2007 Cabernet Sauvignon
This recipe, from Knorhoek Wine Estate’s Towerbosch Restaurant, will serve eight people.
1 shoulder of lamb, about 3 kg in size, bone-in
40ml Worcester sauce
40ml brown vinegar
4 cloves, crushed
2 tblsp coriander, crushed
Pre-heat oven to 140’C. Place shoulder of lamb in a large, deep roasting tray and pour over the Worcester sauce and brown vinegar then rub in the spices and seasoning. Don’t do this the other way around, as all the salt and spices will run off the meat. Cover with two layers of heavy duty foil, place in the oven and bake for about 6 hours, or until tender. The meat should be pink inside, but still fall of the bone.
Knorhoek Wine Estate will be celebrating the Stellenbosch Wine Festival in style.
Have a look at our recipes page for more culinary treats.