Three-hour shoulder of lamb

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• Ticklemore

  04 July 2010

  Ticklemore rated and commented on this recipe

  

  Excellent. Used rosemary intead of oregano because I didn't have any! Husband thought it was the best lamb ever!

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• Mazarine

  21 July 2010

  Mazarine rated and commented on this recipe

  

  This was fantastic! I'm never going to buy leg of lamb again - the meat was melt-in-the-mouth and the flavour was incredible. I cooked this as part of a meal for two German friends who had 'never eaten a nice meal in England.' This changed their minds. If you're interested, I started with Pears Poached in Red Wine seved with blue cheese dressing and pudding was Blackcurrant Jelly with cold custard (I made real custard - Delia's recipe). Brilliant for entertaining because everything can be made in advance. All from this site. We all agree with Ticklemore's husband - the best lamb ever.

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• Jo

  07 August 2010

  Jo rated and commented on this recipe

  

  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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• LovePears

  07 August 2010

  LovePears rated and commented on this recipe

  

  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!

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• ltj

  27 December 2010

  ltj rated this recipe

  

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• chvallen

  19 February 2011

  chvallen commented on this recipe

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

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• HappyBelly

  07 June 2011

  HappyBelly commented on this recipe

  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!

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• Phillip Lester

  11 August 2011

  Phillip Lester rated and commented on this recipe

  

  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!

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• tanya101

  21 August 2011

  tanya101 rated and commented on this recipe

  

  Tender meat, just sublime.

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• Scarlett

  13 February 2012

  Scarlett rated and commented on this recipe

  

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

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• alliei80

  25 March 2012

  alliei80 rated and commented on this recipe

  

  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.

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• stevebaz

  04 April 2012

  stevebaz commented on this recipe

  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.

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• Shoobles

  04 June 2012

  Shoobles rated and commented on this recipe

  

  Great recipe - so easy to follow and the results were very impressive!

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• Annie

  06 June 2012

  Annie rated and commented on this recipe

  

  All comments above are true - a delicious and easy recipe.

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• moushmum

  09 June 2012

  moushmum rated and commented on this recipe

  

  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...

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• Rolande

  26 August 2012

  Rolande commented on this recipe

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

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• Rolande

  07 November 2012

  Rolande commented on this recipe

  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!

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• Big D

  10 November 2012

  Big D commented on this recipe

  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!??

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• PanClanger

  14 January 2013

  PanClanger rated and commented on this recipe

  

  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!

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• Sarah

  10 March 2013

  Sarah rated and commented on this recipe

  

  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.

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Ingredients

• 2 garlic cloves , finely chopped
• 1 tbsp oregano , roughly chopped
• 1 tbsp olive oil
• 1 shoulder of lamb , boned and tied, approx 1.5kg/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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 3 hrs 30 mins

Ingredients

• 2 garlic cloves , finely chopped
• 1 tbsp oregano , roughly chopped
• 1 tbsp olive oil
• 1 shoulder of lamb , boned and tied, approx 1.5kg/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

Per serving

976 kcalories, protein 72g, carbohydrate 9g, fat 73 g, saturated fat 35g, fibre 5g, sugar 0.59g, salt 0.95 g

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