Slow-roast shoulder of lamb

Tags: lamb, main dish
Created: 2025/04/24
Edited: 2025/04/24
The one time I tried this, it came out great. I think it's helpful to use a shoulder for this, rather than the leg that another recipe calls for.
. Serves 4. 9 steps
1 shoulder of lamb debone lamb and remove internal chunks of fat Rub mix inside and over lamb, tie up with extra rosemary and bay leaves. Leave overnight. Line a roasting tin with foil and parchment paper. Place lamb and potatoes inside, and add stock and wine. Seal parchment tightly, then seal foil. Cook for 4 1/2 hours at 130°C fan-assisted. Remove, heat oven to 240°C, remove the foil and parchment, and roast for 15 minutes. Leave to rest 15 minutes.
2 bay leaves
2 stalks fresh rosemary
1 tablespoon wholegrain Dijon mustard mix
1 bulb garlic minced
2 stalks fresh rosemary finely chopped
large bunch fresh thyme finely chopped
2 tablespoons olive oil
2 teaspoons sea salt flakes
1 teaspoon black pepper
waxy potatoes peel and cut into wedges
200ml chicken stock
50ml white wine
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