Three-hour shoulder of lamb

Latest comments and suggestions

Results 1-20

• Ticklemore

  2010-07-04 21:05:34.652934

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mazarine

  2010-07-21 16:47:16.19575

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo

  2010-08-07 04:52:07.180245

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LovePears

  2010-08-07 13:32:40.375734

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ltj

  2010-12-27 19:19:52.183519

  ltj rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chvallen

  2011-02-19 12:36:43.420372

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HappyBelly

  2011-06-07 10:27:35.887227

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Phillip Lester

  2011-08-11 06:32:53.264051

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tanya101

  2011-08-21 20:44:47.854997

  tanya101 rated and commented on this recipe

  

  Tender meat, just sublime.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Scarlett

  2012-02-13 12:26:49.226816

  Scarlett rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alliei80

  2012-03-25 11:20:54.205083

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stevebaz

  2012-04-04 12:40:10.111882

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shoobles

  2012-06-04 07:03:11.786701

  Shoobles rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annie

  2012-06-06 12:54:25.645169

  Annie rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• moushmum

  2012-06-09 16:35:39.511313

  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...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rolande

  2012-08-26 18:33:56.461627

  Rolande commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rolande

  2012-11-07 16:12:30.903485

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Big D

  2012-11-10 16:49:00.104047

  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!??

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PanClanger

  2013-01-14 19:54:12.639141

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  2013-03-10 11:26:39.944085

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/644633/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.