About this recipe:Thanks to the fresh air, green fields and perfect conditions for raising livestock, the flavour and tenderness of Welsh lamb is arguably world class. Slow roast a shoulder of Welsh lamb for a special occasion and serve with mint sauce, seasonal vegetables and oodles of gravy.
1 (3kg) lamb shoulder, bone-in
2 teaspoons freshly ground black pepper, or to taste
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
olive oil, to taste
3 cloves garlic, minced
1 to 2 tablespoons lemon juice
1 tablespoon salt, or to taste
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Score the fatty side of the lamb shoulder, then rub all over with pepper. Mix the chopped herbs with the olive oil and garlic and rub the lamb shoulder all over. Place in a large roasting tin and drizzle with the lemon juice. Cover with a double layer of aluminium foil and marinate in the fridge for 3 hours or overnight.
Preheat the oven to 170 C / Gas 3.
Remove the lamb from the fridge and allow to come to room temperature. Just before you are ready to roast, rub with salt.
Roast the lamb, covered in foil, in the preheated oven for 4 hours, or until the lamb is tender. Baste occasionally, adding hot water if the pan is too dry. Uncover the lamb for the last 20 minutes and increase heat to 200 C / Gas 6 to brown, if desired.
Remove from the oven and allow to rest for 20 minutes before serving.