Slow Roast Shoulder Of Lamb


  • 1.8kg/4lb lean whole shoulder of lamb
  • For the Herb Butter:
  • 50g/2oz unsalted butter
  • 3 garlic cloves, peeled and finely chopped or crushed
  • 45ml/3tbsp freshly chopped rosemary leaves
  • Salt and freshly milled black pepper
  • For the Vegetables:
  • 5 small red onions, peeled and cut into wedges
  • 4 celery sticks, roughly chopped
  • 600ml/1pint good, hot lamb stock
  • 1 large butternut squash, peeled, deseeded and roughly chopped


  1. Preheat the oven to Gas mark 3, 170°C, 325°F.
  2. Prepare the herb butter; in a small bowl mix all the ingredients together.
  3. Put the onions and celery in the base of a 2.8L/5pint flame/heatproof dish or roasting tin.
  4. Put the lamb on a chopping board and lightly score the surface with a sharp knife.
  5. Spread the herb butter over the joint and place on top of the vegetables, pour over the stock, cover with foil and transfer to the oven for 3½ hours. Remove the foil, add the butternut squash, return to the oven and continue to cook for a further 30 minutes.
  6. Transfer the lamb and vegetables to a large platter and keep warm.  Skim the fat from the dish leaving behind the meat juices.
  7. Serve the lamb with the vegetables, meat juices and creamy mash.



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