Anchor & Hope's slow-cooked shoulder of lamb

Anchor & Hope's slow-cooked shoulder of lamb

Try this tender roast lamb from one of London's first gastropubs - the Anchor & Hope

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 hrs - 3 hrs

Ready in 3½ hours

Method

  1. Heat the oven to 160C/fan 140C/gas 3. Carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and render down the fat a little. Take out the lamb and tip out all but a couple of tablespoons of the fat. Chop the veg into decent-sized chunks, add to the tin and brown all over. Add the tomatoes, garlic, wine, bouquet garni and stock, then put back the lamb.
  2. Cover the lamb with a sheet of buttered baking paper and cook for about 3 hours (check after 21/2). When it's falling off the bone, it's ready. Serve with gratin dauphinoise or butterbeans.

Anchor & Hope, 26 The Cut, London SE1

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

Recipe from olive magazine, April 2007.

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Latest comments and suggestions

Results 1-20

  • 17 November 2007

    patch rated and commented on this recipe

    2 stars

    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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  • 02 December 2007

    sophie rated and commented on this recipe

    5 stars

    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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 16 July 2008

    Andy rated this recipe

    5 stars

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  • 20 August 2008

    Madeleine rated and commented on this recipe

    3 stars

    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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  • 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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  • 03 November 2008

    Petey's Grub rated and commented on this recipe

    2 stars

    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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  • 31 December 2008

    Kazaroo rated and commented on this recipe

    3 stars

    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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  • 10 February 2009

    AnnaG rated and commented on this recipe

    5 stars

    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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  • 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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  • 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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  • Binder photo Nat

    01 May 2009

    Nat rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • 16 May 2009

    yummie commented on this recipe

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

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  • 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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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 hrs - 3 hrs

Ready in 3½ hours

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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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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