Braised half lamb shoulder

    2 hours 40 min

    My usual favourite recipe for shoulder of lamb is to roast it slowly with cumin and corriander, but it’s a lot for just two people and since you can easily get half shoulders which are very cheap, I thought I’d try braising one. This recipe is very simple to follow and you can easily adapt it according to what vegetables you have available. Let me know what you think!


    London, England, UK
    7 people made this

    Serves: 2 

    • Half lamb shoulder
    • Large onion
    • 2 carrots
    • 3 sticks celery
    • 5 whole cloves garlic
    • 3 sprigs rosemary
    • 2 bay leaves
    • 1 pint vegetable stock
    • 50g diced pancetta
    • to taste seasoning

    Prep:40min  ›  Cook:2hr  ›  Ready in:2hr40min 

    1. As they’re very fatty, the first thing to do is remove as much as the fat from the meat as possible. Then in a caserole, gently brown off the pancetta in a tiny blob of olive oil (just enough to get it going and not stick). You’ll use that fat to brown the meat
    2. Use a slotted spoon to remove the pancetta and keep it handy on the caserole lid. Then turn up the heat and brown the meat in the pancetta fat, making it nice and brown on all sides
    3. Now reserve the lamb on the caserole lid with the pancetta. Using the lid is just my preferred way of reducing washing up and making sure you keep all the meat juices in the caserole
    4. Brown the onions, then add the carrots and celery, giving them a few minutes to soften before adding the bay, rosemary and garlic
    5. Now add some of the stock and with a wooden spoon, de-glaze the pan before adding the rest, followed by the lamb and pancetta
    6. Cook in the oven on a low heat (180 C) for a few hours and serve with greens and mash

    Serving suggestion

    Serve with some mash and green veg.

    See it on my blog

    Braised half lamb shoulder

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    Reviews in English (2)


     -  21 Dec 2009


    I'm never quite sure what to do with lamb. This cooked really well in the bottom oven of my AGA and was very tasty.  -  08 Jun 2012