While I know that Easter is only a few days away and traditionally lamb is eaten on Easter Sunday, however, this Slow Roasted Lamb Shoulder is so good, I would happily eat it all year round!
By that I really mean whenever good, British lamb is in season. Graig Farm is where I buy our lamb from and I can honestly say it really is the best lamb I have ever eaten. Whether as Redcurrant Jelly Glazed Roast Lamb or this Slow Roasted Lamb Shoulder.
Absolutely perfect for putting in the oven first thing, whilst, on Easter Sunday you go to church, or take part in an egg hunt. Minimal preparation and then when you come back home the smell, as you walk through the front door, so warm, welcoming and delicious!
While a whole shoulder of lamb will feed six people generously, if you are cooking for more people, do as I did. I roasted two whole shoulders as I wanted to be guaranteed lots of leftovers. Since I was cooking one Slow Roasted Lamb Shoulder it would take no more effort or energy to cook two and I wanted plenty of leftovers for another recipe I had in mind.
Also, whenever you are feeding a crowd, this is the perfect roast for feasting on. After slow roasting for 5 hours, you have beautiful, melt in the mouth meat. In fact I pulled our lamb apart using two forks, much like you would for pulled pork. Since the lamb comes clean away from the bone and is so moist. Serve with golden, crunchy roast potatoes or this Leek Colcannon.
Recipe: One Slow Roasted Lamb Shoulder will serve 6 adults
- Each shoulder of lamb weighs 2.2kg from Graig Farm
- One onion, peeled and halved per shoulder.
- Sprigs of rosemary.
- Sea salt and freshly ground black pepper.
- Optional – peeled garlic cloves.
Method: Preheat the oven to 155C/140C fan, gas mark 2
- First of all, place the shoulder of lamb into a roasting tin that just fits.
- Using a sharp knife make slashes through the skin into the shoulder of lamb.
- Push small sprigs of rosemary (and garlic, if liked) into the holes.
- Sprinkle over with sea salt and pepper.
- Place the onion halves under the lamb.
- Finally, cover the roasting tin tightly with aluminium foil. Make a folded pleat down the length of the foil and then crimp tightly to the tin. The pleat allows you to pull the foil away from the lamb, so that they don’t touch, it also gives room for steam to circulate as the lamb is slow cooking.
- Place the lamb into the centre of the oven and cook for 5 hours.
- NOTE: All ovens vary, the cooking time is a guide only,
- The meat does not need to be basted. The natural fat and juices within the lamb baste it as it slow cooks.
- After the cooking time has elapsed, remove the lamb from the oven.
- Remove the foil and check the lamb is cooked by pulling at some of the meat with a fork. If it comes away easily the lamb is cooked.
- If the lamb is not fork tender, cover again with foil and place back into the oven, checking half hourly until cooked.
- Once cooked, if you like crispy lamb skin increase the oven temperature to 200C/180C fan, gas mark 6 and place the lamb back into the oven, leaving the foil off. Cook for 20-30 minutes, until you have golden, crispy skin.
- Once cooked remove the lamb from the oven.
- Take the lamb out of the pan and place on a board, or platter, cover in foil to rest for 30-40 minutes. Enough time to finish the roast potatoes in the oven!
- To serve, pull the lamb apart into chunks, using 2 forks.
- Because this Slow Roasted Lamb Shoulder tastes so mouth-wateringly good, you’ll be back for seconds – so maybe roasting two shoulders of lamb wouldn’t be such a bad idea after all 😉.
Whatever you do this Easter, I’d encourage you to take a moment to think about why we celebrate it – see Important Stuff.
If you have enjoyed this Slow Roasted Lamb Shoulder you may also like these recipes:
If you make this Slow Roasted Lamb Shoulder from Graig Farm please leave a comment or pop a photo up on Twitter/Instagram. I love seeing what you cook and bake.
Do you have a favourite roast? Or do you struggle to cook a certain roast and you’d like help with it?