How to Cook Lamb Chuck | hassle Free recipe | Whole Meat

 Take the lamb chuck roast out of the refrigerator 1 hour before you cook it and trim it of any loose pieces of fat or cartilage. Cut a 1/2-inch (1~2cm) crosshatched pattern 1/4-inch-deep (0.5cm)  in the fat side of the roast. This step is not required if the roast has been trimmed of the fat before hand.

List of Ingredients you will need.

• 800g of Lamb Chuck 
• 1 Whole sprig of  rosemary 
• 2 Sprigs of thyme
• 200g vine-ripened cherry tomatoes (optional)
• 2 Big Zucchini 
• 2 cups of white wine and / Or stock
• salt and pepper
• a tablespoon of  butter 
• a tablespoon of flower

Steps to make it

1. Make some incisions 2-3cm apart and 1cm deep, take some rosemary leaves or sprigs if you prefer and stuff them in the incisions together with one slices of garlic.  Season with salt and pepper and put aside.
2. Preheat oven to 160°C or 325°. 

3. Pour about a cup or 2 of stock or wine into the roasting pan to generate just a touch of steam during cooking. Lamb chuck is fatty and tender, so it doesn't need a lot of liquid to tenderize it like beef chuck does.

   Option 1: Add some fresh herb sprigs to the pan. Use only 1 or 2 whole, fresh herbs, such as rosemary and thyme, nothing too overpowering. Cover the roasting pan with the lid or cover it tightly with heavy-duty aluminum foil, and pop it in the oven.

   Option 2: However i prefer strong taste so i took some liberty in adding more flavors such as Chinese rice wine, some onions slices ,and more) 

   I also add some left over roast beef so cut them in sticks of around 1cm thick and put them at the bottom of the pot so the roast wont be directly in contact with the pot. 

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4. Baste the lamb every 30 to 45 minutes with the pan drippings. Roast the lamb until fork tender, or for about 4 hours
   
   

5. Let the lamb chuck rest a full 30 minutes. Use the resting time to make a quick gravy with the unctuous drippings in the roasting pan.

   Skim as much fat as you can from the pan drippings to start the gravy. Next, place the roasting pan directly on a stove burner and set it to medium-high.

   Roll a tablespoon of flour and butter into a ball while the pan juices start to simmer. Tear off pieces of flour and butter and add it to the pan juices, whisking each piece in before adding the next. Simmer the pan juices until they thicken into a gravy and coat the back of a spoon, or about 15minutes

6. ENJOY!

You can serve with your preferred seasonal vegetables

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