Roast Lamb Shoulder

Method

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1. Heat the oven to 160°C / 320°F.

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2. Score the fat of the lamb in a diamond pattern. Cut about 12 deep slits all over the meat and push a piece of garlic and a small sprig of rosemary into each.

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3. Rub the oil, salt, pepper and chopped rosemary all over the shoulder.

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4. Spread the onions in a roasting tin, set the lamb on top and pour the stock around it.

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5. Cover the tin tightly with foil and roast 3 hours 15 minutes, until the meat is very tender.

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6. Raise the oven to 210°C / 410°F, remove the foil and roast 30 minutes more, until the fat is browned and crisp.

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7. Lift the lamb onto a board, cover loosely and rest 20 minutes.

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8. Skim the fat from the tin juices and simmer them 5 minutes with the onions for a gravy.

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9. Pull the meat into large pieces with two forks and serve with the gravy.

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Chef’s Tips

• Seal the tin tightly with foil. The trapped steam is what makes it tender.
• Do not rush it. If it resists a fork, it needs longer.
• Uncover for the last half hour to brown and crisp the fat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Roast potatoes
• Minted peas
• Mint sauce

Storage & Reheating

Refrigerate up to 4 days and reheat in the gravy. Freeze pulled meat with its juices for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.