Anchor & Hope's slow-cooked shoulder of lamb

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Results 21-35

• Mary

  21 June 2009

  Mary rated and commented on this recipe

  

  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!!

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• FatGriller

  13 September 2009

  FatGriller commented on this recipe

  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.

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• Trish

  19 October 2009

  Trish rated and commented on this recipe

  

  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 !

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• Caz_She

  27 January 2010

  Caz_She rated this recipe

  

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• Maggiedon

  02 May 2010

  Maggiedon rated and commented on this recipe

  

  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.

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• Frank W

  06 September 2010

  Frank W rated and commented on this recipe

  

  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!

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• MrsO

  05 December 2010

  MrsO commented on this recipe

  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.

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• Moose

  02 January 2011

  Moose rated and commented on this recipe

  

  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!

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• Jean Connell

  04 April 2011

  Jean Connell commented on this recipe

  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

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• Dorothy finch

  09 October 2011

  Dorothy finch commented on this recipe

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

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• Dorothy finch

  09 October 2011

  Dorothy finch rated this recipe

  

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• winnie99

  26 October 2011

  winnie99 rated and commented on this recipe

  

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

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• Marilyn

  17 May 2012

  Marilyn commented on this recipe

  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?

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• miss.moss

  22 November 2012

  miss.moss rated and commented on this recipe

  

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

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• Jodie Rees

  23 January 2013

  Jodie Rees rated and commented on this recipe

  

  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.

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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 g, saturated fat 21.5g, fibre 3.7g, salt 0.81 g

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