Four-hour rolled shoulder of lamb

With potato and celeriac smash and steamed veggies


Serves 8

Cooks In 4H 20M plus resting time

Difficulty Not too tricky



  • 2 quality shoulders of lamb , boned, rolled and tied by the butcher
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 bulb garlic , broken into cloves, unpeeled
  • 4 red onions , peeled and quartered
  • 1 small bunch fresh rosemary
  • 2 tablespoons flour
  • 1 litre organic chicken or lamb stock
  • For the steamed veggies
  • 400 g curly kale
  • 400 g Savoy cabbage
  • 400 g winter greens
  • 400 g purple sprouting broccoli
  • butter
  • For the potato and celeriac smash
  • 1 large celeriac , peeled
  • 1 kg floury potatoes , peeled and quartered
  • 50 g butter
  • 100 ml hot milk
  • 1 good grating fresh nutmeg


Lamb is such a fantastic thing to cook because you can’t go too wrong with the cooking time – no matter whether you overcook it or take it out slightly too early, it will still be wicked! Using a rolled shoulder means it will be much easier to carve, so do go for this cut. The celeriac in the potato smash adds an impressive twist. You can prepare the veggies in advance, stacking them in the different compartments of a steamer, ready to go.


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