Lamb shoulder with bay leaves & juniper berries

Lamb shoulder with bay leaves & juniper berries

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(1 ratings)

Prep: 10 mins Cook: 2 hrs


Serves 6
In this easy Tuscan recipe, lamb is seared and roasted with garlic, bay leaves and juniper - perfect for Sunday lunch

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal440
  • fat24g
  • saturates10g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein47g
  • salt0.4g
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  • 1½ kg lamb shoulder, boned by the butcher (not rolled and tied)
  • 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…

  • 6 garlic cloves
  • 6 bay leaves
  • 5 juniper berries
  • 150ml red wine vinegar
  • 250ml white wine


  1. Heat oven to 180C/160C fan/gas 4. Trim any excess fat from the lamb shoulder. Heat a large flameproof casserole dish and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Remove from dish and pour off any excess fat.

  2. Add the garlic cloves, bay leaves, juniper berries, red wine vinegar and white wine to the dish and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 
1 hr 30 mins, occasionally basting the lamb with the juices until the meat is tender. Remove the lid and cook the lamb uncovered for the final 10 mins, to reduce the cooking juices a little.

  3. Remove the lamb from the oven, place on a board, cover and leave to rest for 
15 mins. If the juices are not reduced in the dish, boil on a high heat until thickened. Season to taste. Serve the shoulder of lamb in slices with its cooking juices, and with the bay leaves, garlic and juniper berries on top.

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Comments, questions and tips

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1st Jan, 2016
This is one of my favourite roast lamb recipes because it's so easy and tastes great! I've made it countless times and I now reduce the vinegar to 100ml.
19th Oct, 2014
This recipe certainly does result in wonderfully tender lamb but I personally found the vinegar a bit overpowering - perhaps I am too much of a traditionalist when it comes to Sunday roasts! Btw - I used half a leg (bone in) because that was what I had and timings all still worked well.
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