Three-hour shoulder of lamb

Three-hour shoulder of lamb

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(23 ratings)

Prep: 10 mins Cook: 3 hrs, 30 mins


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: per serving

  • kcal976
  • fat73g
  • saturates35g
  • carbs9g
  • sugars0.59g
  • fibre5g
  • protein72g
  • salt0.95g
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  • 2 garlic cloves, finely chopped
  • 1 tbsp oregano, roughly chopped



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

  • 1 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…

  • 1 shoulder of lamb, boned and tied, approx 1½ kg/3lb 5oz



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 400g pearl onions or shallots



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250ml lamb stock



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 100g fresh peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g fresh broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 2 Little Gem lettuces, cut into quarters



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful mint or coriander, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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Comments, questions and tips

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Stuart Wilson
27th Sep, 2017
Absolutely gorgeous! I added 2 rosemary sprigs to this but that's just a personal preference whenever I cook lamb. Also a quarter of the lemon juice as a whole lemon can be a little over powering! Served with crispy roast potatoes, this was one delicious dish.
19th Mar, 2016
Delicious!! I served it with dauphinoise potatoes and everyone loved it. My 5 year old had 3 helpings of lamb! The braised lettuce went perfectly too (kids not so keen in that though!)
23rd Aug, 2015
Surprise hit at a (wet) barbecue! Delicious.
1st Nov, 2014
My husband bought leg of lamb instead of shoulder, do you think it will still work?
2nd Jan, 2014
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.
28th Aug, 2013
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.
13th Mar, 2013
Odd to say it falls from the bone when the recipe say use a boned shoulder ! just sayin !
12th Jun, 2016
Boned not deboned.... just sayin ;)
25th Mar, 2017
Boned and tied, i.e. no bones!!
10th Mar, 2013
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.


25th Feb, 2014
Is the nutritional info calculated per serving? That's a lot of calories!
goodfoodteam's picture
10th Mar, 2014
Hi there. The nutritional content is per serving. Thanks.
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