Three-hour shoulder of lamb

Three-hour shoulder of lamb

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(24 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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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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.
14th Jan, 2013
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!
10th Nov, 2012
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!??
7th Nov, 2012
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!
26th Aug, 2012
It's in the oven right now and smells delicious! let you know later what the result is ;-)
9th Jun, 2012
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...
6th Jun, 2012
All comments above are true - a delicious and easy recipe.
shubeedoo's picture
4th Jun, 2012
Great recipe - so easy to follow and the results were very impressive!
4th Apr, 2012
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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