Slow Cooked Shoulder of Lamb & Rocquette Cider


1 large shoulder of lamb 3 – 4 lbs in one piece
2 large onions, chopped finely
4 large carrots, cut into chunks
3 – 4 stalks of celery, chopped
1 head garlic, seperated into cloves and peeled
2 pints Rocquette Cider
3 tsp sea salt
1 tbsp black peppercorns, freshly crushed
1 sprig fresh rosemary
1/2 lb dried borlotti, canneloni beans or butterbeans soaked overnight


Drain the soaked beans and place in a saucepan, bring to the boil and simmer for 10 minutes in order to release any toxins.
Drain the beans from the water they were boiled in and place in a large casserole dish and with the rest of the ingredients and cover extremely tightly with a lid, foil or both.

Place in a very low oven (we put ours onto start and wedge the door open a 1/4″) for 24 – 48 hrs, cooking time dependant on heat.
The lamb is ready when it is literally falling from the bone. By this time the fat and sinews will have completely rendered in the Rocquette Cider and been absorbed by the beans.

Serve with creamy mashed potatoes and lightly cooked green vegetables.