Slow Roasted Lamb Shoulder

Easter is only a few days away and with it come various traditions. Most importantly for me and many others is attending church to celebrate Jesus our risen Saviour. While others take part in organised Easter egg hunts up and down the country. Another Easter tradition is eating lamb for the main meal. My Slow Roasted Lamb Shoulder is such an easy and delicious meal it should be eaten all year round!

FF Slow Roasted Lamb Shoulder

And 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. Either as Redcurrant Jelly Glazed Roast Lamb or this Slow Roasted Lamb Shoulder.

So this recipe is ideal for putting in the oven first thing to slowly roast while  you go to church, or take part in an egg hunt. And minimal preparation ensures the delicious aroma of roast lamb as soon as you walk through the front door.

FF Roast Lamb Dinner
Slow Roasted Lamb Shoulder

Cooking For A Crowd

While a whole shoulder of lamb will feed six people generously, if you are cooking for more people, do as I did. And roasting  two shoulders guarantees plenty of meat for dinner and 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.

So, whenever you are feeding a crowd, this is the perfect roast for feasting on. And 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.

GF Slow Roasted Lamb Shoulder
Slow Roasted Lamb Shoulder so tender it can be pulled apart using forks.

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 160C/140C fan, gas mark 3, 325F

Preparing The Lamb For Roasting

  • 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.
GF Slow Roasted Lamb Shoulder
Two whole lamb shoulders fitted perfectly in my roasting tin.
  • 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.
GF Slow Roasted Lamb Shoulder
The pleat in the foil allows for expansion.

Slow Roasting The Lamb Shoulder

  • 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. Because 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.
FF Roasted Lamb
Two Slow Roasted Lamb Shoulders
  • As soon as it is 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:

Redcurrant Jelly Glazed Roast Lamb

GF Redcurrant Jelly Glazed Roast Lamb
Redcurrant Jelly Glazed Roast Lamb

Slow Roasted Cider Pork

FF Slow Roasted Cider Pork
Slow Roasted Cider Pork

Lemon Thyme Roast Chicken 

FF Lemon Thyme Roast Chicken
Lemon Thyme Roast Chicken

 

Because I find cooking a roast dinner fairly easy, I often make it when we have friends for dinner. Since a few extra roast potatoes will make any meal go further it is ideal for last minute guest invites. Yet I know that some people really struggle with the timing.

Do you have a favourite roast? Or do you struggle to cook a certain roast and you’d like help with it?

Sammie xx

Graig Farm provided the lamb for this post. All opinions, views, recipe and content are my own. Please see my Disclosure Policy.

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Chunky Chilli

Hello lovely readers, do you think I’m crazy? Because my Chunky Chilli is made in the midst of Summer! And I understand, I had a moment with myself before going ahead and making this anyway. Trust me it’s good, even on the most scorching of days.

FF Chunky Chilli

 

So here’s the thing – I try, on most days to get our evening meal made in the morning. Yet my body, frustratingly disruptive and painful that it is, does not, can not, start chopping and stirring at 5pm when dinner used to be made. Usually around 3 o’clock in the afternoon, very often well before that time, I’m done in and need to lay down. Consequently, any task that takes more than a couple of minutes standing just ain’t gonna happen!

While I’m learning to adapt (see Adapting to a New Normal) I made this Chunky Chilli. Most importantly, it was bubbling away, on the hob, by 10am. And the malted loaf was baked and cooling by 11am. Result!

How I now approach cooking:

I simply love cooking, yes there are more days than I’d like, where I can’t. Yet on the days I can, I do. Sometimes I  double up on the recipe, so  I can stash a meal in the freezer. Although that comes with it’s own challenges; more time standing, chopping, slicing, stirring etc. So I  do what I can and at the end of the day, whatever sort of day it’s been I look at what I’ve achieved. And it keeps me positive and (not literally) on my toes, constantly thinking of new ways of getting dinner on the table.

Also, I am actively teaching all three of our children to cook. In fact, my heart swelled the other day, when I found a printed copy of my Crunchy Homemade Coleslaw recipe. Our eldest daughter had made it to go with dinner and it was perfect!

Chunky Chilli - a delicious make ahead meal.
Chunky Chilli – a delicious make ahead meal.

 

So, let me show you how I make Chunky Chilli!

Recipe : Chunky Chilli Serves 6

450g/1lb Minced/Ground Beef

1 Large Spanish Onion – cut into small dice

1tbsp Olive Oil – I use Filippo Berio

1-2 Red Chilli’s – or more if you really like it hot

4 Garlic Cloves – minced

1tsp Ground Cumin

4 x 400g/14oz Cans of Plum Tomatoes

2 x 400g/14oz Cans of Kidney Beans

3 Red/Green Bell Peppers – cut into large chunky dice

1tsp Corn Flour

Salt and Ground Black Pepper to taste

Making the Chunky Chilli

  • First of all add the oil to a large, heavy based pan, over a medium heat.
  • Next add the onion and cook until just soft and slightly translucent.

Add the minced beef to the pan.

  • Tip the minced/ground beef into the pan and cook until browned.

Cook the beef until it is browned.

  • Add the finely diced chilli and tinned tomatoes.

Next add the finely diced red chilli.

 

Chunky Chilli - time to add all the tinned tomatoes.

 

  • Rinse each tomato can out with a little water and add this to the pan.
Chunky Chilli - add the minced, or crushed garlic and the ground Cumin.
Chunky Chilli
  • Now add the cumin and garlic.
  • And use a wooden spoon or spatula to gently break up the plum tomatoes. During cooking they will break down further.
  • Empty the kidney beans into a big sieve and rinse under cold, running water.
  • Add the rinsed kidney beans to the pan.

 

Chunky Chilli - tip the kidney beans into the pan.
Chunky Chilli
  • Allow the chilli to bubble gently for 2 hours partially covered with a lid.
  • I prepared this Chunky Chilli in the morning. After 2 hours cooking the heat was turned off.
  • Check the seasoning and adjust as necessary.
Chunky Chilli - called so because of the Chunky diced 2 green and 1 red peppers!
Chunky Chilli – so called because of the Chunky diced 2 green and 1 red peppers!
  • Then add the diced bell peppers, the chilli will be reheated later. Alternatively if you make this chilli ready to eat, add the peppers during the last 10 minutes of cooking time. Ensuring the peppers retain their crunch.
  • Dissolve the corn flour in a couple of tablespoons of cold water and add to the chilli.
Chunky Chilli - add the corn flour mix to the hot chilli, at the same time as the peppers.
Chunky Chilli
  • Give the chilli a good stir and allow the corn flour to thicken the sauce. Finally pop a lid on the pan and leave to cool until needed.
Chunky Chilli - reheat over a medium heat for 10 minutes, stirring until piping hot all the way through.
Chunky Chilli –

I like to serve this Chunky Chilli in a bowl with a generous dollop of plain yoghurt, tortilla chips or a thick slice of hearty, homemade bread and a little sprinkle of grated sharp cheddar.

Chunky Chilli - served my way!
Chunky Chilli

If you have enjoyed this recipe for Chunky Chilli you may also like these:

Healthy Turkey Mixed Pepper Chilli 

FF Chunky Chilli
Healthy Turkey Mixed Pepper Chilli

Hearty Minestrone Soup

FF Chunky Chilli
Hearty Minestrone Soup

Spicy Sausage Bean Casserole 

FF Chunky Chilli
Spicy Sausage Bean Casserole

Making this hearty, warming and economical meal is an easy way to feed the family.. Likewise they can all be easily scaled up if you need to feed a crowd. Also adding some crusty bread, such as my Seeded Cob Loaf or Easy Homemade Cottage Loaf not only makes this meal go further, they are perfect for dunking in spicy juices! Resulting in a delicious feast for all to share.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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