Herby baked lamb in tomato sauce

Herby baked lamb in tomato sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Prep: 5 mins Cook: 4 hrs, 15 mins


Serves 4 with leftovers
Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon

Nutrition and extra info

  • Leftover meat can be shredded and frozen in sauce

Nutrition: per serving

  • kcal595
  • fat40g
  • saturates19g
  • carbs11g
  • sugars10g
  • fibre1g
  • protein42g
  • salt0.51g
Save to My Good Food
Please sign in or register to save recipes.


  • 1.8-2kg shoulder of lamb
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 oregano sprigs, leaves stripped from 2



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 3 rosemary sprigs, leaves stripped from 2



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 garlic cloves, roughly chopped
  • 600ml red wine
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp caster sugar


  1. Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.

  2. Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.

  3. Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
16th Nov, 2011
It seemed to take a long time for an average meal. Followed to a T and although meat was tender it didn't fall away as easily as promised - a bit too long in coming and faffy with in and out of oven, up and down temp and sauce on and off - reasonable but doubt will repeat and certainly no leftovers from a 'quality' piece of buthchers meat.
31st Jul, 2011
Perfectly OK, but have lots of better recipes for lamb. Another 'doh' moment as I didn't read these comments before cooking.... would have done something else with the sauce if I had.
22nd May, 2011
Lamb was really tender, but the sauce was a bit overpowering.
10th Mar, 2011
Made this many times and eveyone thats been served it has raved about it ! Sauce lovely too and not at all acidic! (leftovers WHAT leftovers haha but would be lovely as the hint suggested with pasta as a ragout)
16th Jan, 2011
Oh my god this is sooo good! Lamb was so tender and the sauce was really tasty. I used a lamb shoulder and didn't need to cook it for quite as long as suggested. Goes really well with roast parsnips and potatoes. Plates pretty much licked clean! Will definitely be making it again!
15th Oct, 2010
Absolutely beautiful, I used a leg joint and added honey (as well as the sugar in the recipe) towards the end to reduce the sharpness. The herby sauce is lovely and goes well with asparagus, broccoli and carrots but the best bit of all is serving with a wooden spoon from the pot! A favourite!
15th Apr, 2010
made this as a meal for some famly it tasted fab, we had hardly any let to make the ragu!. served it with the lemon and oregano roast potatoes as suggested with green veg cooked in stock am making again this week.
9th Apr, 2010
Love this recipe, it's become a real fave in our house. I normally add a good handful of anchovies to the paste, adds a nice level of savouriness, and the lamb ragu made from the leftovers is seriously heavenly.
26th Oct, 2009
Haven't found shoulder of lamb, could i use a leg of lamb?
26th Oct, 2009
Haven't found shoulder of lamb, could i use a leg of lamb?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.