Slow Baked Shoulder of Lamb

Cook’s note: Lamb shoulder has superb flavour and slow baking delivers meltingly tender meat that falls off the bone. A great recipe to use for mutton as well as lamb.


Serves 4 – 6

  • 1 lamb shoulder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 4 onions, thickly sliced
  • 1 head garlic, cloves separated and peeled
  • 1 glass white wine
  • 500 ml (16 fl oz) chicken stock
  • 2 sprigs fresh rosemary

Preparation method

Heat oven to 220 C (450 F) Gas 7 Cooking instructions Rub lamb with salt and pepper.

Put oil in a high-sided roasting tin or heavy pot big enough to take the lamb. Add onion and garlic and cook over gentle heat until soft and golden, 5-10 minutes.

Remove from heat.

Lay rosemary sprigs in tin or pot and place lamb on top. Pour in wine and stock.

Cover tin or pot with a piece of foil and place in oven. Immediately reduce oven temperature to 150 C (300 F) Gas 2 and leave to bake for 3 hours.

Serve with creamy mashed potatoes and steamed, buttered carrots.

Shopping Basket
Scroll to Top