Three-hour shoulder of lamb

Three-hour shoulder of lamb

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(24 ratings)

Prep: 10 mins Cook: 3 hrs, 30 mins

Easy

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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Ingredients

  • 2 garlic cloves, finely chopped
  • 1 tbsp oregano, roughly chopped
    Oregano

    Oregano

    or-ee-gar-no

    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
    Lamb

    Lamb

    laam

    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
    Shallot

    Shallot

    shal-lot

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

  • 250ml lamb stock
    Lamb

    Lamb

    laam

    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
    Peas

    Peas

    p-ees

    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

    Lettuce

    lett-iss

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

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    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
    Mint

    Mint

    mi-nt

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

Method

  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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allie80
25th Mar, 2012
5.05
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.
smadge
13th Feb, 2012
5.05
I've never made lamb before, but this was so easy, and absolutely beautiful
ericathefirst
21st Aug, 2011
5.05
Tender meat, just sublime.
lestershay1
11th Aug, 2011
5.05
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!
happybelly
7th Jun, 2011
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!
chvallen
19th Feb, 2011
It was lovely and tender, but the juices around the veg were very fatty/oily. Any tips on how to avoid this?
lovepears's picture
lovepears
7th Aug, 2010
5.05
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!
newbridge
7th Aug, 2010
5.05
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.
mazarin
21st Jul, 2010
5.05
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.
suzing
4th Jul, 2010
5.05
Excellent. Used rosemary intead of oregano because I didn't have any! Husband thought it was the best lamb ever!

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