Anchor & Hope's slow-cooked shoulder of lamb

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• patch

  17 November 2007

  patch rated and commented on this recipe

  

  This recipe was not falling off the bone in 3 hours. I reckon it needs 4 - 5 hours. Does anyone else agree?

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• sophie

  02 December 2007

  sophie rated and commented on this recipe

  

  Just made this for Sunday Dinner and it was absolutely gorgeous! I was a bit wary about the cooking time due to the previous comment and all in all i think it was in the oven for about 3 and a half hours and it was deliciously tender. I served it with potato boulangere and it went down a treat. It was a little bit oily- but this was only due to the cut of meat and this was easily removed putting some ice cubes in the tray. I will definately make this again and will probably try it with fennel next time.

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• vikingqueen

  29 December 2007

  vikingqueen commented on this recipe

  I thought this to be a very easy and extremely satisfying recipe, however, am making it again for supper tonight but reducing the liquid a touch - probably omit the stock, as it created loads last time. Will check at 2 hrs and review it.

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• helen

  18 January 2008

  helen commented on this recipe

  great with half leg, omitted stock but had to add water half way through, veg was a gorgous and sticky. Great cheap mid week meal definately cook it again.

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• Potato Queen

  10 February 2008

  Potato Queen commented on this recipe

  I had this in the anchor and hope last week and it was amazing. I am going to do it for a group of 6 friends this weekend with boulangere potatoes & veg, however I have one guest who is a veggie - any ideas what I could do for them?

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• MANDY A

  21 February 2008

  MANDY A commented on this recipe

  Omit the stock but add a whole bottle of red wine, valpolicella is good, just leave it to cook for about 3 1/2 hours for a 5 1/2 lb shoulder joint, gorgeous!!

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• Serona

  01 March 2008

  Serona commented on this recipe

  This went down a treat in our house. Used the leftovers to make shephards pie. Two meals out of a relatively cheap cut of meat.

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• YUMMYMUMMY

  02 April 2008

  YUMMYMUMMY commented on this recipe

  I don't know if anyone else has noticed but the blurb says "Anchor & Hope's slow-cooked shoulder of lamb" and then it goes on to say, "Try this tender roast pork from one of London's first gastropubs ...

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• Andy

  16 July 2008

  Andy rated this recipe

  

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• Madeleine

  20 August 2008

  Madeleine rated and commented on this recipe

  

  Was a little disappointed as veg was not sticky and gorgeous but just a bit slushy and tomatoey. Was good, would make again but would leave on a lower heat for much much longer, possibly 5-6 hours next time. Wouldn't use the chopped tomatoes , or halve the amount . Meat was tender but not as tender as I had thought it would be.

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• Sarah

  02 November 2008

  Sarah commented on this recipe

  I love this recipe, so much so 4 of us had it for Christmas lunch last year, so easy but special at the same time. I've also tried it with chicken thigh on the bone, cooking time really depends on individual ovens, mine tends to run a bit hot so I turn it down to about 120 instead.

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• Petey's Grub

  03 November 2008

  Petey's Grub rated and commented on this recipe

  

  I agree with the comment from patch - I found after 3 hours that the meat was not particularly tender and I was a little disappointed.

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• Kazaroo

  31 December 2008

  Kazaroo rated and commented on this recipe

  

  easy to make but definately needs more time in the oven. family were starving when dinner was eventually ready!. On the plus side my mother in law loved it and asked for the recipe, as she's a lovely cook this was a real compliment.

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• AnnaG

  10 February 2009

  AnnaG rated and commented on this recipe

  

  I love this receipe, it's a great way to feed 4 people, for under a pound each as there is so much veg and stock left the shepherds pie it makes afterwards is superb! Agree it can be a bit runny, so just use one tin of toms when I make mine and use more wine if it looks like it needs more liquid. Can't say as I've had a problem with the time, but I've got a fan oven so maybe that's why?

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• size12

  26 February 2009

  size12 commented on this recipe

  I didn't enjoy cooking this too much. It turned out okay though turnips weren't well cooked way after meet was fine. Maybe I didn't brown them enough. Everyone enjoyed it though. I was dissappointed with the cost of shoulder and how little meat was on it. Maybe make again with a whole lamb leg when they're half price in the supermarket.

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• Richard

  14 March 2009

  Richard commented on this recipe

  For what it's worth - when it's put on the menu at the Anchor and Hope, it's called "5-hour shoulder of lamb" - so maybe a longer cooking time is appropriate !

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• Nat

  01 May 2009

  Nat rated and commented on this recipe

  

  Went to the Hope and Anchor a few nights ago - its now the 7 hour slow cooked lamb shoulder. It was a little tougher than I expected but with organic/good quality lamb you get that sometimes (because it actually has used its muscles!)

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• Nat

  01 May 2009

  Nat commented on this recipe

  Also - try the same recipe with lamb shanks and cook for about 3 hours. Lovely

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• yummie

  16 May 2009

  yummie commented on this recipe

  sounds like a perfect slow cooker recipe to me :))))

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• Mandy

  24 May 2009

  Mandy commented on this recipe

  It is a perfect slow cooker recipe (Yummie 16 May)! Used the same ingredients and cooked it for 11 hours. The meat fell apart and we ate it with salad and pitta bread. I put a few shredded lamb pieces into a hot oven for 10 mins to give us some crunchy bits for some texture variation!

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Ingredients

• 1 shoulder of lamb , on the bone
• 2 carrots
• 2 celery sticks
• 1 leek
• 3 turnips , squash ball sized
• 2 onions , each cut into 8 wedges
• 2x400g tins plum tomatoes
• 3 whole garlic heads, halved and papery skin removed
• 2 glasses white wine
• bouquet garni , a few sprigs of thyme, rosemary and parsley tied together
• chicken stock , fresh, cube or concentrate, made up to 300ml

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 2 hrs - 3 hrs

Ingredients

• 1 shoulder of lamb , on the bone
• 2 carrots
• 2 celery sticks
• 1 leek
• 3 turnips , squash ball sized
• 2 onions , each cut into 8 wedges
• 2x400g tins plum tomatoes
• 3 whole garlic heads, halved and papery skin removed
• 2 glasses white wine
• bouquet garni , a few sprigs of thyme, rosemary and parsley tied together
• chicken stock , fresh, cube or concentrate, made up to 300ml

Per serving

662 kcalories, protein 50.4g, carbohydrate 15.1g, fat 0.0 g, saturated fat 21.5g, fibre 3.7g, salt 0.81 g

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