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The bones serve two purposes. Firstly, they provide a platform for the lamb joint, allowing the heat to circulate all around it, facilitating even cooking. If the joint sits directly on the base of the pan, the meat in direct contact is liable to dry out. Secondly, the caramelised bones provide the basis for a wonderful pan jus. Adding water to the pan will lift the caramelised meat juices from the bottom of the pan and the bones, creating a flavourful jus at the end. It will also keep the shoulder of lamb moist during cooking. By slow-cooking the vegetables you allow the sugars to develop slowly, ensuring a wonderful depth of flavour and a soft melting texture.
DID YOU KNOW? Skimming removes most of the fat, but there will still be some dispersed through the juices. I like to retain this, as it carries a huge amount of avour from the roasting process.
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