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Slow Roasted Lamb Shoulder

An easy, classic roast lamb recipe that produces meat so tender you won't even need a carving knife, just pull apart with two forks.

Course Main Course
Cuisine British
Keyword Lamb Shoulder
Prep Time 10 minutes
Cook Time 4 hours
Resting time 10 minutes
Total Time 4 hours 10 minutes
Servings 6 servings

Ingredients

  • 18-24 sprigs rosemary left whole
  • 1-2 bulbs garlic separated into cloves, unpeeled
  • 3 tbsp olive oil
  • 1.5 - 2 kg shoulder of lamb
  • salt and freshly ground black pepper

Instructions

  1. Preheat your oven to its highest setting, with a rack in the middle position.

  2. Take a large roasting tin and put half the rosemary and half the garlic bulbs in it. Drizzle with 1 tbsp of the olive oil then, using your hands mix everything together so the herbs and garlic are coated in oil.

  3. Using a sharp knife, cut a criss-cross pattern on the top, fatty side, of the lamb shoulder without cutting down into the meat.

  4. Put the lamb on top of the rosemary and garlic already in the tin.

  5. Season the lamb with salt and pepper then drizzle another tablespoon of olive oil over it. Using your fingers, rub the seasoning and oil into the lamb.

  6. Strew the remaining rosemary and garlic over the lamb and drizzle with the final tablespoon of olive oil.

  7. Tightly cover the roasting tin with foil and reduce the oven temperature to 160C Fan / 350F / Gas 4.

  8. Put the lamb into the oven and slow-roast for 4 hours. If your shoulder is at the lower end of the suggested weight shown in the list of ingredients, you may wish to check if it's cooked after 3 hours.

    The lamb is ready if you can pull the bone easily out of the joint and it comes away cleanly with no meat attached.

  9. If you want to brown the outside of the meat a little more, increase the oven temperature and put the lamb back in, uncovered, until done to your liking (5-10 minutes).

  10. When the meat is cooked, transfer to a warm plate, cover and rest for a minimum of 10 minutes.

  11. To serve, use two forks to shred the meat.

Optional accompaniments

  1. While the lamb is cooking, remove some of the fat released and use it to make crispy roast potatoes.

  2. Make a gravy:

    - while the lamb is resting, discard the rosemary and set the garlic cloves aside.

    - pour off most of the fat and keep for another use (e.g. roast potatoes)

    - add 1 tbsp of flour to the juices and cook, stirring, for 1-2 minutes

    - gradually add enough lamb or chicken stock, stirring constantly, to make a smooth sauce. Cook 5-10 minutes then check seasoning.

    - squeeze the soft contents of the garlic cloves into the sauce if liked and/or add finely chopped mint, and/or redcurrant jelly.

Recipe Notes

Leftovers are good in wraps or in soups.