Slow Roasted Shoulder of Lamb

Deliciously soft, tender and succulent… OH MY this Slow Roasted Shoulder of Lamb is cooked low and slow for the ultimate pull-apart crowd pleaser joint of meat. Perfect for tucking into on Sundays, Easter or any time!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 140℃/280F fan, 160℃/320F Gas Mark 3.

Step 2

Blitz together the mint, rosemary, garlic, lemon zest, salt and pepper and olive oil.

Step 3

Add more olive oil if needed to make a smooth paste.

Step 4

Use a sharp knife to carefully make slits crossways, then add the rub liberally all over the lamb shoulder in a lidded casserole dish.

Step 5

Put the lid on and cook for about 4 hours, until the meat pulls apart with a spoon.