Slow-Roast Shoulder of Lamb

Lamb shoulder cooked low and slow until it falls from the bone, with onions and garlic in the tin.

TIME BREAKDOWN
Prep: 15 min
Cook: 4h 30m
Total: 4 hours 45 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 2kg shoulder of lamb, bone in
  • 2 tbsp olive oil
  • 6 cloves garlic, unpeeled and lightly crushed
  • 3 onions, thickly sliced
  • 4 sprigs fresh rosemary
  • 300ml lamb or chicken stock
  • Salt and black pepper to taste

Method

  1. Heat the oven to 220°C (200°C fan)/gas 7. Score the fat of the lamb in a criss-cross pattern, rub with the oil and season generously.

  2. Scatter the onions, garlic and rosemary in a deep roasting tin, pour in the stock and sit the lamb on top. Roast, uncovered, for 30 minutes.

  3. Reduce the oven to 160°C (140°C fan)/gas 3, cover the tin tightly with foil and cook for 3 hours 30 minutes.

  4. Remove the foil, increase the oven to 200°C (180°C fan)/gas 6 and roast for a final 30 minutes until browned.

  5. Rest for 15 minutes, then pull the meat apart with two forks. Spoon the soft onions and juices over to serve.