Roast lamb shoulder with veg

    5 hours 10 min

    Roasting the lamb shoulder at low temperature makes it wonderfully tender. I roast the veg alongside so it is a one pot dish and easy cleanup.

    4 people made this

    Serves: 3 

    • 1.5 kg lamb shoulder joint
    • 10 garlic cloves
    • salt and pepper
    • 6 to 8 potatoes, peeled and quartered or halved depending on size
    • 6 carrots, peeled and halved lengthwise, then cut into 5cm chunks
    • 5 onions, halved
    • 1 bunch fresh thyme
    • 2 sprigs fresh rosemary
    • 150ml dry white wine
    • 300ml water

    Prep:15min  ›  Cook:4hr55min  ›  Ready in:5hr10min 

    1. Preheat your oven to 190 C / Gas 5.
    2. Peel the garlic cloves. Cut 2 of them in half and rub the lamb with the cut sides. then rub with salt and pepper.
    3. Grease a roasting tin and place meat in it. Scatter garlic, potatoes, carrots and onions around it. Season with salt and pepper. Add wine and water. Cover tightly with aluminium foil.
    4. Place is in preheated oven and roast for 30 minutes. Then reduce temperature to 150 C / Gas 2 and roast for 3.5 hours.
    5. Remove foil and roast for a further 45 minutes till the meat is nicely browned.

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