Three-hour shoulder of lamb

Three-hour shoulder of lamb

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(17 ratings)

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Cooking time

Prep: 10 mins Cook: 3 hrs, 30 mins

Skill level

Easy

Servings

Serves 4

This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
976
protein
72g
carbs
9g
fat
73g
saturates
35g
fibre
5g
sugar
0.59g
salt
0.95g

Ingredients

  • 2 garlic cloves, finely chopped
  • 1 tbsp oregano, roughly chopped
  • 1 tbsp olive oil
  • 1 shoulder of lamb, boned and tied, approx 1½ kg/3lb 5oz
  • 400g pearl onions or shallots
  • 250ml lamb stock
  • 100g fresh peas
  • 100g fresh broad beans
  • 2 Little Gem lettuces, cut into quarters
  • juice 1 lemon
  • small handful mint or coriander, roughly chopped

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Method

  1. Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.
  2. Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.

Recipe from Good Food magazine, July 2010

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Comments

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becki2391's picture

This was the first of this kind of recipe that I have attempted and I am so pleased with how it went!

Easy instructions to follow, ingredients are not too hard to come-by but are also easily substituted if it is not the right season or they're not your first choice.

jule955's picture
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Absolutely gorgeous with no effort - once you've peeled all the shallots :). I've made it twice, and the second time I added more veg as we found there were not enough the first time.

bettybutter's picture

Odd to say it falls from the bone when the recipe say use a boned shoulder ! just sayin !

sarah2785v's picture
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Divine. A very tasty, simple dish to feed lots of people. I use a mixture of rosemary and thyme and omit the veg at the end and serve as a traditional Sunday roast. Making today for Mother's Day for 6 and it is smelling goooooood! I have made this 3 or 4 times now and it never disappoints.

vivaves's picture
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Flavourful and savoury, very nice! My only complaint is that the sauce was too thin, I would have preferred a bit of thickening, to make a nice coating gravy. Probably not very authentic! So next time I make this, at the point of removing the lamb to carve, I'll fish out all the veg with a slotted spoon and add some cornflour paste to thicken up. I used edamame beans and dwarf beans instead of peas and broad beans, and spring greens instead of little gem lettuce, and the taste was lovely. I think the veg are fairly flexible - I might try flageolet beans and asparagus in the summer!

milomilo123's picture

I am having friends over for Sunday lunch next week and they have huge appetites(just2of them,)what's the best form of veggies n potatoes could any1 suggest that would go nicely with this wonderful recipe!??

olisho's picture

Well here I am again..and I've just bought another shoulder of lamb to cook for tomorow..That meal was simply delicious.Easy peasy too. I'll do this recipe over and over again!

olisho's picture

It's in the oven right now and smells delicious! let you know later what the result is ;-)

emmabond1's picture
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This dish was a real winner - even with my husband who is not a fan of lamb. I didn't have any baby gem but will most definitely include it next time. An excellent no fuss, no mess dinner - perfect for busy mums to prepare...

annie0176's picture
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All comments above are true - a delicious and easy recipe.

shubeedoo's picture
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Great recipe - so easy to follow and the results were very impressive!

stevebaz's picture

Re Fatty juices. One way is to pour the juices into a fat separation jug - those with the spout at the bottom of the jug, wait a little while, then pour off the juice from the top.

Another way is to put a spoonful of flour into the strained juices and bring to the boil over a hot flame - as you do for gravy making.

allie80's picture
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Brilliant recipe! I had a large join (2.5kg) so I doubled the roasting time and it was perfect, just falling off the bone - delicious. I think the peas and beans need less time and the lettuce a little more. I think pop them all in at the same time for about 10 minutes. I couldn't get any fresh oregano so used dried but it was delicious.

smadge's picture
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I've never made lamb before, but this was so easy, and absolutely beautiful

ericathefirst's picture
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Tender meat, just sublime.

lestershay1's picture
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Super recipe, quick and easy.....in that easy to prepare, great result, beans can be substituted for an array of pulses....really enjoyed to make and very, VERY TASTY! Anyone who sniffs at Lettuce in a casserole, do think again, you'll eat your words.....and your lettuce!

happybelly's picture

This is the best lamb shoulder recipe I've tried. Absolutly delicious. I used dried oregano, beef stock and a bay leave as well. Turned out really well. Will definitely be making this again and have already sent it to all my friends! Thanks!

chvallen's picture

It was lovely and tender, but the juices around the veg were very fatty/oily. Any tips on how to avoid this?

lovepears's picture
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I used cabbage instead of lettuce and it was absolutely delicious. The meat was very tender....a mouth-watering dish, I will definately make it again!

newbridge's picture
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This is absolutely delicious. I made it for some girlfriends and they thought is was the best lamb ever. I take that as a great compliment as the Aussies are great lamb-lovers - so it will definitely become an Aussie favourite. Couldn't get little gem here so used baby cos instead and also a month or so too early for fresh broad beans and peas so used frozen.

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