Slow Roast Lamb Shoulder Recipe
Experience the joy of gathering around a table with this succulent slow roast lamb shoulder recipe, perfect for family dinners or special occasions. As the lamb slowly cooks, it becomes incredibly tender, absorbing the rich flavors of aromatic herbs and roasted vegetables. This dish is more than just a meal; it’s an opportunity to create cherished memories with loved ones. From the delightful aroma that fills your kitchen to the irresistible taste of perfectly roasted meat paired with vibrant veggies, every bite invites you to indulge in comfort and warmth. Join me on this culinary adventure and savor every moment!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: Approximately six servings 1x
- Category: Main
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 2–2.2 kg (4.4 – 4.8 lbs) shoulder of lamb (or beef shoulder)
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary
- 4 medium red-skinned potatoes (chopped)
- 10 small carrots (peeled)
- 10 shallots (peeled)
- ½ butternut squash (sliced)
- 12 Brussels sprouts
- 200 ml apple juice or diluted white grape vinegar
- 300 ml lamb stock (or low-sodium beef stock)
- 2 tbsp cornflour mixed with 4 tbsp cold water
Instructions
- Preheat your oven to 180C/350F (fan). Score the top of the lamb and rub with olive oil, salt, pepper, and rosemary.
- Cover tightly with foil and roast for three hours.
- After three hours, remove the foil and baste the lamb with its juices. Add potato chunks around it.
- Roast uncovered for an additional 15 minutes until potatoes are golden.
- Turn the potatoes and add carrots, shallots, butternut squash, and Brussels sprouts; roast for another 15 minutes.
- Finally, add tenderstem broccoli and season; roast for another 15 minutes until all veggies are tender.
- Remove from oven, let rest for about ten minutes before slicing.
- For gravy, scrape drippings into a saucepan, add apple juice or vinegar and stock; bring to a boil and thicken using cornstarch slurry.
Nutrition
- Serving Size: One slice of meat with vegetables (approximately 220g)
- Calories: 425
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg
Find it online: https://isabellacooks.com/slow-roast-lamb-shoulder-recipe/