Slow Roast Shoulder Of Lamb with Garlic and Rosemary

Ready in 5 hours

perfect rustic dish also ideal for sunday alternative

Top-ranked recipe named "Slow Roast Shoulder Of Lamb with Garlic and Rosemary"

5 avg, 1 review(s) 100% would make again


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1 Shoulder of lamb; on the bone
12 cloves Garlic; sliced
100 gram Rosemary; fresh
50 mililiters olive oil
1 kilogram Plum itailian tomatoes; tinned
1 bottle Red wine
50 gram Thyme; stalks
500 gram Shallots; peeled
500 gram Carrots; turned
500 gram Leek; 1-inch slices
Salt and freshly ground black pepper
2 Bay leaves; fresh
1 Orange; zest and juice

Original recipe makes 10



pre heat oven to 300 degrees c (gas 7) then 100 degrees c (gas mark 3)

trim shoulder of lamb and make small deep incisions on meat, rub in salt and pepper on both sides, place rosemary and garlic in holes created in meat,

place carrot, onions, leek, thyme( use whole thyme and tie with string as its easier to discard later) and bay leaf in a roasting tray then put joint of meat on top. add oil onto lamb, then place the orange juice, zest, tin tomatoes and red wine in tray over vegetables,

(make sure you stack vegetables like a nest for the lamb to sit on)

cover with 3 layers of tin foil to hold in juices and place in the hot oven for ten mins then turn heat down to 100 degrees and cook for 4 hours

The mat should be falling off the bone, take meat out and discard the rosemary , thyme and bay leaf, drained juice and reduce to half then add vegtables, season to taste

flake the meat and stack on a mash potato then spoon over sauce and serve


Added on Award Medal
Calories Per Serving: 1414 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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