I'm not the biggest fan of lamb but this recipe was lovely. I cooked the lamb for 3 hours and the meat was perfect. I served it with artichoke, garlic and potato mash which complimented the roast and cooking juices perfectly. My dad was so impressed that he's taken the recipe.

Very very good, but only if you halve the tomatoes or else they overwhelm things!

Cooked as recipe, added 2 hours, as suggested, end result was no vegetables just a mush and crusted all round the side of the roasting tin. However, the lamb was good, fell off the bone and very tender.
Should I have had tinfoil over as well as the buttered parchment?

the whole family loved it the meat just melted in the mouth it was really nice

my hard to please hubby realy enjoyed this so its a winner for me, and i loved it too

My husband thought this was the best lamb ever, I substitued flagolet beans for the turnip, I mixed in the beans 30 mins before cooking time finished, they were truly delicious with it and makes the recipe a bit more french

This was amazing, so tender and flavoursome! Took on board earlier comments and only used one tin of toms. Weighed kilo & half and was cooked in said time. Just left in the oven until other stuff (potatoes boulangere& a veggie meal). Fab!

I omitted most of the veg, only used leek, onion and carrots in the recipe (plus the tinned tomatoes) because I simply didnt have it and it was still totally delicious - fully recommended. A few people have commented on the cooking time but mine was superb at the 4-5 hour mark. I'd recommend you give it a good initital blast to brown which will kick start the cooking. The oven is as old as the ark has no fan and has a top temperature of 150 and it still cooked it in the time suggested.

This recipe is perfect. After reading some of the critiques it occurred to me that the instructions were a bit brief for an inexperienced cook. Firstly the recipe calls for no salt or pepper--it needs it. Secondly the time estimate is based upon a convection oven. If you use the suggested temp. in a convection oven covered with oven paper it is fall off the bone tender within the time suggested. Also assuming you fully browned both sides of the lamb and browned the veg. before you start timing.

This is a great company recipe. Add some type of potatoes and you have a meat, veg and potato dinner with not much work. We loved it!

I used a boned, rolled shoulder of lamb. No turnips available, but I am sure the dish didn't suffer! I heeded previous advice and cooked for about 4 1/2 hours. Incredibly tender as a consequence, and effectively just pulled chunks off the joint with a spoon to serve. We had mash and purple sprouting broccoli, and all was scrumptious. Will use the leftovers for moussaka. Do try this, for a dead simple, utterly trouble-free and quite impressive main course.

Absolutely gorgeous BUT the recipe is flawed in respect of timing !
It doesn't give a weight for the shoulder, mine was 2.00kg so would have taken 2 and 3/4 hours roasted at a high temparature so I knew the 3 hours at the lower temp was going to be way off. So I estimated 5 hours and it was spot on, with lovely caramalised veg ( I used Butternut squash,sweet potato,red onions, and peppers). Will definately do again but watch my timing, if you had guests for dinner they could be disapointed !

I browned the shoulder and veg in a high oven, for a more even result, then tucked the veg under the lamb for the slow cooking in case the liquid dried out. Left tomatoes out altogether. I made a foil tent crimped around the roasting dish to keep the steam in and cooked at 140C for 5 hours.
Strained off juices and skimmed off fat, then thickened with a little flour. Put the meat (with veg still underneath) in a hot oven for 10 mins to crispen up the skin.
Result was fabulous - beautifully tender meat under crisp skin, with rich, unctuous gravy and caramelised veg.

Just made this. I left out the stock, but added more wine, and cooked it on a lower heat but for 4 and a half hours. It was gorgeous, the meat just fell off the bone and the flavours were yummy. All my family say I can make this again - I usually get one dissenter!!

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!

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

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

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!)

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 !

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.

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?