Slow-roast shoulder of lamb with anchovy & rosemary

Slow-roast shoulder of lamb with anchovy & rosemary

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(24 ratings)

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Cooking time

Prep: 10 mins Cook: 4 hrs

Skill level

Easy

Servings

Serves 6

This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
535
protein
37g
carbs
5g
fat
41g
saturates
19g
fibre
1g
sugar
3g
salt
0.67g

Ingredients

  • 4 rosemary sprigs, leaves removed
  • 4 garlic cloves, crushed
  • 1 tbsp capers, finely chopped
  • 3 anchovy fillets in oil, drained and finely chopped
  • 2 tbsp olive oil
  • 2 whole lemons
  • 1½ kg shoulder of lamb, on the bone
  • 2 red onions, cut into wedges
  • small glass white wine

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Method

  1. Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
  2. Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.

Recipe from Good Food magazine, October 2011

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Comments

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reichem's picture

Based on other comments I only used about half a lemon but still found the juices slightly sour- not lemony and tangy but sour. I used a rose wine and kept adding to keep the juices from drying out and the meat was tender and tasty so I will definitely do this again but without the lemons.

bacon-n-egg's picture

Using home raised lamb with plenty of fat. I used one lemon and a roughly chopped red onions. I sat the meat on top so the juices made the lemon and onions sticky and delicious (no burnt bits here) - I chopped this up and added to the meat when serving. Made a good gravy. Served with baked carrots, parnsips, green veg and potato dauphenois. A real hit!

claire_rowberry's picture

I agree with the earlier comments - the 2 lemons left a very bitter and burnt flavour to the juices which we found extremely unpleasant - I had to discard all the juices and the onions as they were so sour tasting. Sounds like its worth another try, but with the lemons omitted.

bacon-n-egg's picture

After reading the comments I just 1/4 one lemon and sat the meat on top with the onions. I found this made a lovely sticky concoction which wasn't burnt at all. There was a slight tint of bitter but not overwhelming but really pleasant. I found my lamb shoulder released so much juices and with the addition of the wine kept the pan very moist.

dcwizz's picture
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Just delicious. I made this with a 2kg leg to end with a little less fat Used the same timings and most of the same ingredients but a little less lemon and loads more wine. It seemed odd to deeply cut a leg however it worked incredibly well. Went to a BBQ and rolled the leg until the outside crisped then sliced down to the bone for a little pink middle and melt in the mouth outer. Try it.

ellie1789's picture
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One member of my family found the lemons too strong in the meat juice so I would advise to use only one. I however quite enjoyed the taste. I added lamb gravy granules with some water to create more sauce. Many of the red onions burned. The meat was very tender and practically fell off the bone; I got many 'mhmm' noises at the table. I served it with honey-glazed carrots, broccoli and roasted potatoes.

karendow's picture

I've made this several times and it has always been delicious. With a fan oven don't be tempted to go any higher than 140 or it does dry out. I've just made it with a mixture of lime and lemon as I didn't have enough and shallots as I had no red onions. Still fab.

cdacn1's picture
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Made this today with slight amendments as I didn't have everything in. Used red wine instead of white and preserved lemons instead of fresh -all worked well and would definately do it again. As some said, there was little juice at the end but just added a bit of water and made a gravy in the roasting pan on th hob, super.

pattidevans's picture
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My shoulder of lamb was twice the size of the one in the recipe (bought the shoulder first then looked for ways to cook it). I cooked it for 5.5 hours. The "juices" in the pan kept drying up, so I kept on adding wine. In the end I had used a whole bottle. The friends who ate it said it was "the best lamb they'd ever eaten" - it was scrummy.

jweg1210's picture
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Would have preferred plain roast lamb with mint sauce. Like other people I thought the lemon added an unwelcome bitter taste, plus the pan juices just tasted burnt.

impeed's picture

All the Alchohol dissapears with cooking...so not alchoholic at all once cooked :0)

aisha79's picture

Hi is there an altenrative to the wine (no alcoholic?)

jutekako's picture
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Way to much lemon, must be an error ?

mother_ship's picture
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Just used 1 lemon after reading the comments and it was lovely!

lizleicester's picture
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Mmmmmm. This works so well and the result is so good. 5 of us ate every last morsel of our 1.5kg shoulder but we could have fed more if we'd needed to (ie weren't so greedy!)

kfenton01's picture
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Fabulous recipe, 1st time I made it with local lamb shoulder for a dinner party, served with the goats cheese & carrots side dish with pomegranate seeds, went really well together. Cooked again this week for a friend coming round with roasties and veg and again, delicious. Smaller joint of meat so only cooked in total for 3 hours but I will make this again and again even as a mid week meal as it is so easy - we work from home so I can put it on mid afternoon, walk away and leave it and have something truly delicious for tea. Makes me want to check out more James Martin recipies as I have to confess I have always thought him a bit of a knob.... can I say that?!

Olivoyl's picture
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Slow cooking seems to be very fashionable at the moment, this is the first time I've tried it with lamb. I've always found lamb shoulder difficult to carve - no problem with this recipe - it just fell off the bone! Having read all the comments I left out the lemon completely and put extra wine in plus a splash of balsamic. Everyone liked it, I will do this again.

louisepanks's picture
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This was truly delicious and will be made again and again. The meat melted and tasted truly delicious. I will try serving with a cous cous and roasted mediterranean vegetables.

kfenton01's picture
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Similar to many comments, we used local lamb that was given to my parents from the farm for a favour, so couldnt be more local if it tried. Husband not anti lemon in G&T but anti lemon in cooking but actually even he agreed this added to the taste. I can't rave about this recipe enough, delicious! made for a meal with neighbours and ate every single last shred, not a thing left over. I served with roast potatoes (the reason my husband married me) and carrot, pomegranate and goats cheese side dish, sounds weird but absolutely lovely. Will definitely make this again, quick and easy to prepare and melt in the mouth gorgeous!

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