Recipe for Slow Roasted Lamb Shoulder
This delicious recipe is for a meltingly tender, slow roasted lamb joint and we got our rolled shoulder joint from Green Farming in Milton Abbas. Cooking our succulent rolled lamb shoulder was made all the more simple because the majority of the preparation work has been done before it arrived to us and all that was needed was a few chopped vegetables and we were ready to roast our joint.
We cooked our slowly in a wood fired oven (pizza oven), but I have also included instructions for a conventional oven too.
You can find other delicious recipes on our Dorset Recipes page.
Slow Roasted Lamb Shoulder
- 1 Boned Lamb Shoulder
- 6-8 cloves of garlic
- 4-5 carrots
- 2 big white onions
- 2 celery stalks
- bunch of rosemary
- few sprigs of fresh thyme
- glug of white wine
- salt and pepper
- heaped tablespoon plain flour for the gravy
- Step 1 (If frozen: defrost your joint for 24 hours in a refrigerator)
- Step 2 Peel and slice your onions, to approx. 1cm thick.
- Step 3 Wash and cut the carrots to 4cm lengths.
- Step 4 Wash and cut the celery to 4cm lengths.
- Step 5 Place the veg in a roasting tray with the sliced onions in the middle for the lamb to sit on.
- Step 6 Pour a glug of white wine into the tray and sprinkle the thyme all over.
- Step 7 Place the lamb onto the onions, these will flavour the lamb and will be the base for your gravy. The layer of veg will also protect the lamb from the heat of the oven.
- Step 8 Peel the garlic, if large, slice in half.
- Step 9 With a sharp knife, pierce the skin and create pockets to slip in a clove of garlic and finish off with a sprig of rosemary.
- Step 10 Any spare garlic cloves or rosemary add to the pan
- Step 11 Season with salt and pepper and it’s good to go.
- Step 12 Wood fired oven: Bring your oven up to around 180c/200c, push the fire to one side. Cover your lamb with foil for the first hour, this is to protect it before the heat reduces.
- Step 13 Conventional Oven: Preheat your oven to 140c, gas mark 3.
- Step 14 It will sit happily in the oven for 3-4 hours until the meat is meltingly tender.
- Step 15 An hour before it is ready, if you are wanting some roast potatoes to enjoy with the meat, place pre boiled potatoes n the oven with the meat… a long slow cook will produce some of the best roast potatoes you have eaten.
- Step 16 When ready remove the lamb onto a carving plate, cover with foil and leave it to rest.
- Step 17 The roasting tray will now contain the base for your gravy
- Step 18 Pour the liquid from the tray into a gravy separator and then pour the juices back into the pan, leaving the fat in the jug.
- Step 19 Put the pan on the hob and while it comes to the boil, squish all the vegetables to extract all the flavour out of them.
- Step 20 Sprinkle in the flour and stir, don’t worry if it forms some lumps, sieve these out later.
- Step 21 As the gravy starts to thicken, pour in the leftover water from pre cooking your potatoes or vegetables.
- Step 22 Stir all this together to form your gravy, sieve this into a saucepan, ready to reheat when serving.
- Step 23 When ready, carve your lamb and serve with roast potatoes, green vegetables and a large glass of chilled Rosé – bon appétit!
Disclosure: John helped Green Farming by taking some images for their website.