Slow-Roasted Lamb with Rosemary

A shoulder of lamb cooked slowly with garlic and rosemary until it falls from the bone.

TIME BREAKDOWN
Prep: 20 min
Cook: 4 hr 15 min
Total: 4 hours 35 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 2.2kg bone-in lamb shoulder
  • 6 cloves garlic, peeled and halved
  • 6 sprigs fresh rosemary
  • 2 tbsp olive oil
  • 2 onions, thickly sliced
  • 300ml lamb or chicken stock
  • Sea salt and black pepper to taste

Method

  1. Heat the oven to 220°C (200°C fan)/gas mark 7.

  2. Make about 12 deep cuts in the lamb with a small knife and push a piece of garlic and a small sprig of rosemary into each.

  3. Rub the lamb with the oil, salt and pepper.

  4. Lay the onions and remaining rosemary in a deep roasting tin, set the lamb on top and pour in the stock.

  5. Roast for 15 minutes, then cover tightly with foil, reduce to 160°C (140°C fan)/gas mark 3 and cook for 4 hours.

  6. Remove the foil for the last 20 minutes to brown the top.

  7. Rest for 20 minutes, then pull the meat apart with two forks and serve with the juices.