Easy Slow Cooked Lamb Shoulder

A super simple recipe for tender and juicy roasted lamb shoulder. There are minimal steps for a big reward with all of the magic happening in the oven, without you having to lift a finger. The chicken stock will create the most wonderful jus, flavoured with garlic, onion and any fresh herbs you have on hand. If you’re lucky enough to have any leftovers, the meat will make for the perfect addition to any curry, stew or pie filling. 

Serves 6-8

Ingredients

1 lamb shoulder

2 bulbs of garlic cut in half

4 shallots peeled and cut in half

1 handful fresh herbs. eg. rosemary, thyme, oregano

500ml chicken stock

Method

1. Preheat your oven to 220 degrees.
2. Place the onion, garlic and herbs at the bottom of a roasting pan.
3. Place the lamb shoulder on top, drizzle with olive oil and season with salt and pepper.
4. Place in the preheated oven for half an hour. 
5. Pour chicken stock around the lamb and cover tightly with foil. 
6. Place back in the oven and turn heat down to 160 degrees and cook for 2.5 hours..
7. Remove the lamb from the oven and carefully remove the foil. Return to the oven and turn the heat back up to 220 degrees to caramelise the top. 
8. The lamb should come away from the bone and be fork tender. 
9. Serve alongside roasted veg and drizzle with the delicious pan juices.