Pour 200ml of water into the baking tray as this helps to stop the wine from reducing too much and the juice from burning. Wrap tin foil over the oven tray and place back within the oven. Turn the oven all the method down to 150°C and let it prepare dinner for at least 4 or 5 hours. It doesn’t want a lot attention – it will quite happily cook dinner away to a deliciously delicate state.
This is the point at which all the water has boiled away and the butter solids will soon start to change colour. Timing is critical now; ready yourself with 1 ½ tablespoons of white wine vinegar and wait for the pale solids to turn to a deep golden brown. As quickly as they do, take the pan off the warmth and pour within the vinegar, swirling the pan as you go. Add a heaped tablespoon of capers and degree tablespoon of parsley and season with salt and pepper. There are two recipes that use primitive lamb in English Food, there’s this one where it’s roasted and served with a simple gravy and the opposite is identical but served with a blueberry sauce.