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lincolnshire pasture

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.

07899 833157

Amazing quality meat

We cooked it low and slow and the shoulder was really moist and tender. This lamb had a delicious sweet flavour and the fat was very good. An excellent piece of meat – faultless.

Nathan Outlaw,
Restaurant, Cornwall
(2 Star Michelin)

Fantastic… really good

Well done!

Fabrice Uhryn,
Waterside Inn, Bray
(3 Michelin stars)

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