Slow Roast Shoulder of Lamb

Ingredients (to serve 8)

We stock the majority of the ingredients required.. 

  • 1.8kg/4lb lean whole shoulder of lamb
  • For the Herb Butter:
  • 50g/2oz unsalted butter
  • 3 garlic cloves, peeled and finely chopped or crushed
  • 45ml/3tbsp freshly chopped rosemary leaves
  • Salt and freshly milled black pepper
  • For the Vegetables:
  • 5 small red onions, peeled and cut into wedges
  • 4 celery sticks, roughly chopped
  • 600ml/1pint good, hot lamb stock
  • 1 large butternut squash, peeled, deseeded and roughly chopped
Prep Time: 25 mins  Total Time: 265 mins  Difficulty Rating:  2 out of 5

Instructions:

Preheat the oven to Gas mark 3, 170°C, 325°F. Prepare the herb butter; in a small bowl mix all the ingredients together. Put the onions and celery in the base of a 2.8L/5pint flame/heatproof dish or roasting tin. Put the lamb on a chopping board and lightly score the surface with a sharp knife. Spread the herb butter over the joint and place on top of the vegetables, pour over the stock, cover with foil and transfer to the oven for 3½ hours. Remove the foil, add the butternut squash, return to the oven and continue to cook for a further 30 minutes.

Transfer the lamb and vegetables to a large platter and keep warm. Skim the fat from the dish leaving behind the meat juices. Serve the lamb with the vegetables, meat juices and creamy mash.

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