- Large lamb shank, or alternatively, shoulder
- 2 tablespoons butter (omit if desired)
- 5 cloves garlic, medium sized
- 5-6 stems of dried sage leaves
- Salt and fine black pepper
- Preheat a standard oven to 200° C.
- Slice each garlic clove into thirds, then
slice each third into thin wedges/slivers.
- Using a small, sharp knife, make a series of
punctures evenly over the surface of the meat, about the same number as
you have garlic wedges. Insert one sliver of garlic completely
into each puncture.
- Salt and pepper lightly over the surface
of the meat, but not too lightly (to taste.)
- Place the meat into a large covered dish or pan
suitable for oven use, holding the meat flattest-side up. Crumble
1/2 the sage leaves onto the meat, and rub it in Turn the meat
over onto its flat side and repeat with the rest of the sage.
- Divide the butter into several pats, and place atop
the meat (omit this step if you want
something slightly lower-fat.)
- Cover the dish/pan, place into oven, and allow to
cook for 75 minutes, or until tender and well-done.
- Serve with mint jelly as a garnish
Same as above, except for the following:
- No need to puncture the meat. Simply "unroll"
the shoulder, and salt/pepper both sides to taste.
- Crumble and rub in most of the sage onto both sides
of the unrolled shoulder, reserving a small amount of sage.
- Distribute the garlic wedges evenly around the inner
surface of the unrolled meat, reserving 10 or so wedges.
- Roll the shoulder back up, secured with a roasting
pin if you wish.
- Rub the remainder of the sage into the top and
bottom of the now rolled-up shoulder, and insert the remaining garlic
wedges into the folds of the top and bottom. Place the meat into
the dish so that it sits like a cylinder on its end. Distribute
the butter around the top of the meat.
- Cook and serve as in steps 7-8 above.
Rosemary can be substituted for sage in this recipe