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Slow-roasted lamb shoulder recipe

by Jane Curran on Friday, 13 March 2009

A seasonal slow-roasted British lamb shoulder recipe, flavoured with garlic, rosemary and wine which makes a fabulous dinner party dish

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  • Serves 6

  • Prep time 15 mins

  • Cooking time 6 hrs 20 mins

  • Total time 6 hrs 35 mins

  • Calories 308 per serving

  • Prepare ahead yes

Ingredients

  • 5 garlic cloves, peeled, plus 1 full head, cloves separated but unpeeled
  • 3tbsp rosemary leaves, chopped, plus 2 large bunches rosemary
  • 2tbsp soy sauce
  • 1 shoulder of lamb
  • 4 onions, peeled and cut into large chunks
  • 150ml (0.25pt) dry white wine
  • 300ml (0.5pt) strong chicken or lamb stock

Preparation

  1. Heat the oven to 140 C, 120 C fan, 275 F, gas 1. Using a pestle and mortar, make a paste with the 5 peeled garlic cloves, chopped rosemary and soy sauce. Slash the top of the lamb shoulder 5 or 6 times – make the cuts around 1cm (0.5in) deep – and rub the paste into these cuts, spreading the remainder over the flesh.

  2. Place the onions, unpeeled garlic cloves and half the rosemary sprigs in the centre of a large, deep roasting tin, and sit the lamb on top of it. Season it with lots of black pepper and a little salt, then scatter over the remaining rosemary. Pour the white wine and the stock into the roasting tin and cover with a loose “tent” of foil, folding the edges tightly around the tin.

  3. Roast in the oven for about 6 hours, until the lamb can be easily pulled from the bone using a fork. Then turn the oven up to 170 C, 150 C fan, 325 F, gas 3, remove the foil and roast the lamb for a further 20 minutes, until the top has become crisp and it has turned a rich dark-brown colour. Leave to rest for about 20 minutes, then serve alongside some roasted vegetables and the juices from the pan. If the juices look a bit fatty, pour into a jug and skim the fat off the top with a spoon or turkey baster.